Apple Cider Coffee Cake
There's nothing better than waking up on a cool fall morning and having a slice of warm coffee cake. This Apple Cider Coffee Cake is made with yeast dough that is flavored with apple cider and stuffed with apple butter. It has loads of apple flavor, which is ideal for fall. There's even an apple cider cinnamon glaze over the top! Who wouldn't enjoy such a wonderful coffee cake recipe for breakfast or brunch?
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Yields: 12 servings
- 1/2 cup warm apple cider 105 to 115F
- 2 and 1/4 teaspoons active dry yeast (1 packet)
- 2 large eggs room temperature
- 1/3 cup milk room temperature
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted, divided
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 and 1/2 to 4 cups all-purpose flour
- 1/2 cup apple butter
In a large bowl stir together the apple cider and yeast. Let it stand for about 5 minutes, until foamy. Lightly beat the eggs. Add the eggs, milk, sugar, 1/4 cup melted butter, vanilla, and salt to the yeast mixture. Mix until well combined.
Gradually add 2 and 1/2 cups of the flour, beating with an electric mixer on low speed for 5 minutes. The dough will soft and slightly tacky. Stir in as much of the remaining dough as you can in order to make a moderately soft dough. The dough should still be slightly tacky. Cover it and let it rise in a warm place for about an hour, or until it has doubled in size.
Line a 9x13-inch pan with aluminum foil. Lightly grease the foil with cooking spray. Set aside.
Punch the dough down and turn it out onto a lightly floured surface. Roll the dough out into an 18x12-inch rectangle. Use a pizza cutter to cut the rectangle into eighteen 4x3-inch squares. Spoon about a teaspoon of apple butter into the center of each square and fold them in half diagonally to make a triangle. Press the edges to seal.
Arrange the apple butter pockets in the prepared pan in 2 lengthwise rows of nine. Make sure the sealed corners of the triangles are pointing up. Cover and let rise in a warm place for 30 minutes or until doubled in size. Drizzle the top with the remaining melted butter.
Preheat the oven to 350ºF. Bake the coffee cake for 25 to 30 minutes, or until lightly golden brown. Cool in the pan on a wire rack for 10 minutes. Drizzle the top with glaze.
Make the Glaze: Combine the powdered sugar, cinnamon, and apple cider in a small bowl and whisk until smooth.