Apple Cider Crumb Cake

close up overhead photo of apple cider crumb cake.

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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!


Units Scale

For The Cake:

  • 200g all purpose flour
  • 180g granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 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 1/2 cup)
  • 120g whole milk- room temperature

For The Cinnamon Swirl:

  • 50g light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice

For The Crumb Topping:

  • 150g all purpose flour
  • 100g granulated sugar
  • 2 teaspoons ground cinnamon
  • 113g salted butter- melted
  • 1/4 teaspoon salt


  1. 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 (1/2 cup). Swirl or stir occasionally to prevent burning. Set aside to cool to room temperature.

  2. Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper or spray it lightly with non-stick cooking spray.

  3. In a large mixing bowl, add the flour, sugar, baking soda, baking powder, and salt. Whisk together until well combined.

  4. 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.

  5. Now, in a separate small bowl, whisk together the ingredients for the cinnamon swirl- the brown sugar, ground cinnamon, and allspice. 

  6. 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.

  7. 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.

  8. 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.

  9. Carefully remove the apple cider crumb cake from the oven and allow it to cool completely before slicing and serving.


  • 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.