Reducing the apple cider in this recipe is the key to big apple flavor. It’s also packed with apple pieces and warm spices, but the delicious crumb topping might be our favorite part.

In a small saucepan, bring the apple cider to a simmer over medium-low heat; simmer for 20 to 25 minutes until reduced to ½ cup.

To make the crumb topping, use a fork to combine all crumb topping ingredients in a medium bowl. Place in the freezer for 15 minutes or cover and refrigerate for at least 30 minutes.

In a large bowl, beat butter and sugar together until light and fluffy. Add egg, vanilla and sour cream; beat until combined. Slowly mix in the flour mixture just until combined, scraping down the bowl as needed. Mix in the ½ cup reduced apple cider, then stir in the apples.

Spread in the prepared baking dish. Remove the crumb topping from the freezer and use a fork to break into big chunks. Sprinkle all over the cake.

In a small bowl, whisk together the glaze ingredients until smooth. Drizzle all over the cake.

Apple Spice Crumb Cake

Serves 9

Crumb Topping:

1 stick (8 tablespoons) butter, melted
1 cup flour
7 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon kosher salt

Coffee Cake:
1 ½ cups apple cider, reduced
1 ½ cups flour
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground cardamom
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon kosher salt
4 tablespoons unsalted butter, room temperature
½ cup sugar
1 egg
½ teaspoon vanilla
1/3 cup sour cream
2 cups peeled, diced Granny Smith apples (from 2 medium apples)

Glaze:
1 tablespoon apple cider
¾ cup powdered sugar

Directions:

Preheat oven to 350°F. Spray an 8×8-inch baking pan with nonstick spray.

In a small saucepan, bring the apple cider to a simmer over medium-low heat; simmer for 20 to 25 minutes until reduced to ½ cup.

To make the crumb topping, use a fork to combine all crumb topping ingredients in a medium bowl. Place in the freezer for 15 minutes or cover and refrigerate for at least 30 minutes.

In a medium bowl, whisk together the flour, cinnamon, nutmeg, cardamom, baking soda, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar together until light and fluffy. Add egg, vanilla and sour cream; beat until combined. Slowly mix in the flour mixture just until combined, scraping down the bowl as needed. Mix in the ½ cup reduced apple cider, then stir in the apples. Spread in the prepared baking dish. Remove the crumb topping from the freezer and use a fork to break into big chunks. Sprinkle all over the cake.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

In a small bowl, whisk together the glaze ingredients until smooth. Drizzle all over the cake.