Apple Cider Crumb Cake is an outstanding Fall dessert. A moist, tender, flavorful crumb cake is spiced with real apple cider, cinnamon, and other warm Fall flavors. This simple, one bowl cake is perfect for brunch, Thanksgiving, or just to enjoy by yourself!
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You'll just love this recipe that tastes like an apple cider donut, but in crumb cake form! A moist, tender, buttery cake is flavored with real apple cider, swirled with cinnamon sugar, and topped with a THICK cinnamon streusel topping.
It's a warm, flavorful, rich Fall cake that's sure to be a hit at any event you make it for. Best of all, this apple cider crumb cake is quick and simple.
Be sure to also check out this gluten free coffee cake or small batch crumb cake if you want a sweet treat for yourself!
Why You'll Love This Recipe
- Full of apple cider flavor- it actually tastes like an apple cider donut, but in crumb cake form!
- Made with real apple cider- it actually gets reduced down into a syrup for a more concentrated flavor.
- Quick and simple- no need for tons of dishes and time, this one bowl recipe is ready in 45 minutes.
- Cake and crumb are so buttery- just like a classic crumb cake, this apple cider version is rich, buttery, and topped with a THICK layer of that crumb topping.
- Perfect for Fall- whether it's a weekend, Thanksgiving, or just because, this cake is perfect all Fall long.
Key Ingredients Needed
*full list of ingredients and measurements can be found in recipe card below*
- Flour: I tested this recipe with all purpose flour only. I like to use a high quality flour like King Arthur or Gold Medal because I've found it turns out better baked goods.
- Sugars: You'll need both light brown sugar and granulated sugar.
- Butter: I prefer to use salted butter when I bake because it tends to balance out the flavors better. If you don't have salted, unsalted works as well!
- Vanilla: Just a small amount of vanilla extract adds a nice sweet, floral flavor to the cake.
- Eggs: When making any kind of baked good, use large eggs unless a recipe states otherwise.
- Apple cider: Make sure you use apple cider that you drink, not apple cider vinegar!!
- Cinnamon: Ground cinnamon adds the perfect about of warm flavor, that makes this crumb cake taste like an apple cider donut!
- Powdered sugar: If you're making the apple cider glaze you'll need powdered sugar!
How To Make Apple Cider Crumb Cake
STEP ONE: Pour apple cider into a medium sized pot and set over medium heat. Bring to a boil, then continue boiling until the cider has reduced to ½ cup. Set aside to cool.
STEP TWO: Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper or spray it lightly with non-stick cooking spray.
STEP THREE: In a large mixing bowl, add the dry ingredients for the cake and whisk together until well combined.
STEP FOUR: To the dry ingredients, add the wet ingredients and mix until just combined and no traces of flour remain.
STEP FIVE: In a small bowl, whisk together the ingredients for the cinnamon swirl.
STEP SIX: Pour half of the crumb cake batter into the prepared pan, top with the cinnamon sugar swirl, then pour the remaining batter on top and spread into an even layer.
STEP SEVEN: In a clean mixing bowl, stir together the ingredients for the crumb topping. Use your hands to distribute the topping evenly over the cake.
STEP EIGHT: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove the apple cider crumb cake from the oven and allow it to cool completely.
Recipe Variations
Gluten free- Substitute the all purpose flour with a gluten free all purpose flour blend that contains xanthan gum.
Dairy free- You can substitute the butter in this recipe with dairy free butter. But I recommend using the sticks rather than the spread because they work better.
With nuts- For a little crunch, you can add ½ cup of chopped, toasted pecans to the crumb topping.
Glazed- this apple crumb cake is photographed with a delicious apple cider glaze. It's optional, but I highly recommend adding it. You can find the recipe in the caption.
Expert Baking Tips
- Use room temperature ingredients: This is a critical step if you want a tall, fluffy, moist cake. Room temperature ingredients mix together easier and form a smoother batter.
- Reduce your apple cider: This is crucial in order to impart that strong apple cider flavor!
- Make sure you're using apple cider!: Please, whatever you do, do no accidentally use apple cider vinegar.
- Measure properly: I know that grams isn't ideal for a lot of you, but it's really the most accurate way to make! Plus, by only using a kitchen scale, you drastically reduce the number of dishes you do.
- Melted butter is best: The crumb topping technically *can* be made with either cold butter cut into pea sized pieces or melted butter. I've found that melted butter produces a crispier crumb topping so I use that.
- Serving size: You'll notice that for photos, I've cut this crumb cake into 9 pieces. However, if you want to serve more people, you can cut it into 16 slices.
Frequently Asked Questions
Crumb cake typically has a thicker layer of the crumb topping than coffee cake. However, other than that there's not much of a difference.
No! That's the best part is that you can make this in one bowl with just a wooden spoon.
I bake this cake in a metal 8x8 baking pan. Metal conducts heat more effectively than glass, so I always recommend baking in metal.
Yes, reducing the apple cider is a must! By reducing it, you're removing some of the excess water and turning it into a thicker, syrup-like consistency that imparts a more concentrated flavor.
Storing and Freezing Instructions
Storing-
Keep leftover cake in an airtight container at room temperature for up to 4 days. I do not suggest storing in the fridge as it dries the cake out.
(*please note* the crump topping will get soft as days go by due to the moisture in the cake)
Freezing-
Did you know that you can actually freeze this apple cider crumb cake and have a slice any time the craving hits! Simply wrap any leftover pieces individually in plastic wrap and again in aluminum foil.
Place all pieces into a freezer safe plastic bag and freeze for up to 3 months. Thaw to room temperature, microwave for 15-20 seconds to warm a bit if desired, and enjoy!
a quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Thanksgiving Recipes You'll Love!
did you make this Apple Cider Crumb Cake? If so, I would appreciate you leaving a comment and star rating down below.
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Happy Baking!
PrintApple Cider Crumb Cake
Apple Cider Crumb Cake is an outstanding Fall dessert. A moist, tender, flavorful crumb cake is spiced with real apple cider, cinnamon, and other warm Fall flavors. This simple, one bowl cake is perfect for brunch, Thanksgiving, or just to enjoy by yourself!
- Prep Time: 20 Minutes (not including time to reduce apple cider)
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 9-16 Servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Ingredients
For The Cake:
- 200g all purpose flour
- 180g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 113g salted butter- melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 large eggs- room temperature
- 480g Apple Cider- reduced to 120g (2 cups reduced to ½ cup)
- 120g whole milk- room temperature
For The Cinnamon Swirl:
- 50g light brown sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
For The Crumb Topping:
- 150g all purpose flour
- 100g granulated sugar
- 2 teaspoons ground cinnamon
- 113g salted butter- melted
- ¼ teaspoon salt
Instructions
-
Pour apple cider into a medium sized pot and set over medium heat. Bring the cider to a boil, then continue boiling until it's reduced down to 120g (½ cup). Swirl or stir occasionally to prevent burning. Set aside to cool to room temperature.
-
Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper or spray it lightly with non-stick cooking spray.
-
In a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk together until well combined.
-
To the dry ingredients, add the melted, cooled butter, vanilla extract, eggs, room temperature, reduced apple cider, and milk. Mix until just combined and no traces of flour remain.
-
Now, in a separate small bowl, whisk together the ingredients for the cinnamon swirl- the brown sugar, ground cinnamon, and allspice.
-
Pour half of the cake batter into the prepared pan, top with the cinnamon sugar swirl, then pour the remaining batter on top and use an offset spatula to spread it into an even layer.
-
Next, in a clean mixing bowl, stir together the ingredients for the crumb topping- the flour, sugar, cinnamon, melted butter, and salt. The mixture should resemble wet sand.
-
Use your hands to distribute the topping evenly over the top of the cake, then bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
-
Carefully remove the apple cider crumb cake from the oven and allow it to cool completely before slicing and serving.
Notes
- Use room temperature ingredients: This is a critical step if you want a tall, fluffy, moist cake. Room temperature ingredients mix together easier and form a smoother batter.
- Reduce your apple cider: This is crucial in order to impart that strong apple cider flavor! You can also save time by reducing it a day or two ahead of time and keeping in the fridge until needed.
- Make sure you're using apple cider!: Please, whatever you do, do no accidentally use apple cider vinegar.
- Measure properly: I know that grams isn't ideal for a lot of you, but it's really the most accurate way to make! Plus, by only using a kitchen scale, you drastically reduce the number of dishes you do.
- Melted butter is best: The crumb topping technically *can* be made with either cold butter cut into pea sized pieces or melted butter. I've found that melted butter produces a crispier crumb topping so I use that.
- Serving size: You'll notice that for photos, I've cut this crumb cake into 9 pieces. However, if you want to serve more people, you can cut it into 16 slices.
- Storing: Store leftovers in an airtight container at room temperature for up to 4 days. Or see post for notes on freezing.
Keywords: apple cider donut cake, apple cider coffee cake, apple crumb cake
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