Apple Cider Crumble Coffee Cake!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • For the Crumb Topping:
  • 6 tbsp. cold cubed butter
  • ½ tsp. salt
  • ½ cup flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tsp. cinnamon
  • pinch of mace (can sub nutmeg)
  • ¼ cup King Arthur Flour's Apple Jammy Bits
  • Filling:
  • ⅓ cup apple butter
  • 1 tsp. cinnamon
  • 2 tbsp. melted butter
  • ½ tsp. salt
  • 3 tbsp. brown sugar
  • 2 tsp. flour
  • For the Cake:
  • 2.5 cups AP flour
  • 3 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1½ tsp. cinnamon
  • ½ tsp. cardamom
  • ¼ tsp. nutmeg
  • ⅛ tsp. allspice
  • 1 stick unsalted butter - room temp
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg plus 1 large egg yolk
  • ¼ cup apple butter
  • ½ cup whole milk room temp
  • ¼ cup of King Arthur's boiled apple cider
  • ¼ cup almond oil
  • 1 tsp. vanilla extract
Instructions
  1. For the Crumble:
  2. Combine the flour, sugar, spices and cubed butter in a medium bowl. Using a pastry cutter or your hands combine until the flour is incorporated and small clumps form. Pop in the fridge while you prepare the other components.
  3. For the Filling:
  4. In small bowl add all the filling ingredients and mix to combine. Set aside.
  5. For the Cake:
  6. Pre-heat the oven to 350 degrees. Spray a 9 inch spring form pan with non-stick cooking or baking spray and line with a parchment round. Lightly spray again and set aside.
  7. In a large bowl add all of the dry ingredients and whisk to combine.
  8. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until lighter and fluffy, around 4-5 minutes. Next add the apple butter and mix to combine. Add the egg and mix and then the yolk and beat to incorporate.
  9. Mix the milk, vanilla extract and boiled apple cider in a measure cup and set aside.
  10. Add half of the dry ingredients to the stand mixer and beat until just incorporated. Add the milk, boiled apple cider mixture and beat to combine. Next add the rest of the dry ingredients and mix until no flour bits remain, scraping down side and bottom of the bowl.
  11. Last add the the almond oil and mix until fully incorporated.
  12. Pour half of the batter into the prepared pan and even out with off-set spatula or knife. Pour the filling over the top of the batter and gently spread out to cover the first layer of batter.
  13. Pour the second half of the batter over the filling and gently spread out with off-set spatula to cover filling. Sprinkle all of the crumb topping evenly over the top of the batter.
  14. Place pan on baking sheet. Bake in the middle rack for 50 to 60 minutes rotating halfway through. Towards the end of the bake time if the crumb top is getting too dark, gently place a sheet of foil over the top.
  15. Remove from oven when cake tester or toothpick comes out clean. Allow to cool completely on wire rack. Once cooled remove sides of spring-form pan and gently slide off the bottom of pan onto your serving platter (parchment paper should easily slide out from under once on platter). Serve warm or room temp.
  16. Store leftovers in airtight container at room temp for 3 days, in the fridge for 5 or wrap and freeze for up to 3 months.
  17. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/10/31/apple-cider-crumble-coffee-cake-morning-noon-or-night-you-need-this/