Apple Cider Coffee Cake
This coffee cake is everything good about a fall/early winter bake. The apple cider is the perfect base with the crumb topping!
Servings: 12
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup softened butter
- ⅓ cup canola oil
- 1 cup brown sugar
- 2 eggs
- ¼ cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla
- 1 cup apple cider this is not apple juice or sparkling cider
- ¾ cup chopped apples
Crumb Topping
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons melted butter
- ¾ cup whole wheat flour
Instructions
- Preheat oven to 350 degrees. In a small bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger together. Butter or spray your 9x13 pan and set it aside.
- In another small bowl, mix together all the ingredients for the crumb topping and set it aside.
- In a medium-sized bowl, mix the butter, oil, and brown sugar together for one minute.
- Next, add the eggs, apple cider, sour cream, and vanilla. Mix to combine. To this, add the dry ingredients and again, mix to combine.
- Last, add in the apple chunks. Fold these in. Pour the batter into your prepared pan and top with the crumb topping.
- Bake for 35-45 minutes, a toothpick inserted should come out almost clean. Remove it from the oven. Remember, it will continue to bake even after it is removed from the oven.
- It is delicious hot, but I like it even better cooled! Either way you choose to eat it, it is going to GOOD!
- Now, sit back and enjoy. You deserve it!