You’ll want to add this showstopping Apple Cider Coffee Cake with Swans Down Cake Flour to your baking repertoire from Elisabeth Epperson Farris of @elisabethandbutter! Turn to Swans Down® Cake Flour to bake up some memorable and delectable sweet treats during the holidays. You’ll find it’s the key ingredient for perfect cookies, cake, muffins, and more. You’ll get baked delights with a featherlight texture because it’s a pure soft flour—27 times finer than all-purpose flour—and does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.
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Apple Cider Coffee Cake
Serves 12
Courtesy of: Elisabeth Epperson Farris of @elisabethandbutter on Instagram
Ingredients
- For the Cake:
- 1 cup apple cider
- 3 cups Swans Down Cake Flour
- 2½ teaspoons baking powder
- 1½ teaspoons salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ cups (3 sticks) unsalted butter, softened to room temperature
- ¾ cup packed brown sugar (light or dark)
- ¾ cup granulated sugar
- 5 large eggs, at room temperature
- ½ cup full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup milk, at room temperature
- For the Filling:
- 1 cup packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- For the Glaze:
- 1½ cups confectioners’ sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons apple cider
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- For the Cake: Preheat oven to 350°. Generously grease a Bundt pan with nonstick baking spray or butter and flour.
- To reduce the apple cider, add 1 cup apple cider to a medium saucepan and simmer over low heat until it is reduced down to about ⅓ cup. Set aside to cool for 10 minutes.
- In a large bowl, whisk together the cake flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and using a handheld electric mixer, beat together the softened butter, brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl and add in the eggs, sour cream, and vanilla and beat on medium speed until combined. Scrape down the sides of the bowl.
- Add the reduced apple cider mixture to the milk, and with the mixer on low speed, slowly alternate adding the flour mixture and milk mixture until the batter is combined and smooth.
- For the Filling: In a small bowl, mix together the brown sugar and cinnamon.
- Pour half of the cake batter into the greased Bundt pan and spread evenly. Sprinkle all the filling mixture on top and then cover evenly with the remaining cake batter.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Loosely cover the top with foil if browning too much. Every oven is different, so your cake may take longer to bake. Remove from oven and let cool in the pan for 1 hour before transferring it to a wire rack to cool completely.
- For the Glaze: Whisk together the confectioners’ sugar, melted butter, apple cider, cinnamon, and ginger until smooth. If too thick, add more confectioners’ sugar, and if too thin, add more apple cider. Pour over the cake and enjoy!
Notes
Store cake covered tightly at room temperature for up to 3 days or freeze entire cake (before glazing) for up to 3 months.
