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Triple apple treat for any time of day

Recipe: Apple coffee cake with apple cider glaze

Apple cider flavors the glaze for this spiced apple coffee cake.

Apple cider flavors the glaze for this spiced apple coffee cake. Debbie Arrington

With recent storms limiting outdoor activity, it was time to do some baking, but with what? I still had some Granny Smith apples from our late fall harvest (they keep for weeks in the fridge), lots of applesauce (from the same tree) plus the last little bit of apple cider from holiday celebrations.

Baked coffee cake in rectangular glass pan
The coffee cake, fresh from the oven.

All three variations of apple go into this rich, dense coffee cake studded with dried cranberries and chopped almonds. Apple cider flavors the quick glaze.

This triple apple coffee cake is great for breakfast, dessert or snacking in between. I used Granny Smiths in this recipe, but other firm cooking apples will work, too.

Triple apple coffee cake with apple cider glaze

Makes 8 servings


1-1/2 cups flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

¾ cup dried cranberries or raisins

½ cup chopped almonds

¼ cup (½ stick) butter

1 cup brown sugar, packed

1 egg, beaten

1 cup applesauce

1 cup apple, peeled and finely chopped

For glaze:

¼ cup apple cider

1 cup powdered sugar


Baked  in a glass pan, a coffee cake with a sugary white glaze
The apple cider glaze completes the cake.

Preheat the oven to 350 degrees F.

In a medium bowl, sift together flour, baking powder, salt, cinnamon and cloves. Add dried cranberries or raisins and almonds to the flour mixture; set aside.

In a large bowl, cream together butter with brown sugar. Add egg. Stir in applesauce and chopped apple.

Gradually add flour mixture to apple mixture. Stir until relatively smooth (it will still be a little chunky).

Grease a 9-by-9-inch or 12-by-7-inch baking dish. Pour batter into the prepared dish.

Bake at 350 degrees for 45 to 50 minutes, or until golden brown and a toothpick inserted near the center comes out clean. Remove from the oven and let cool.

Prepare glaze. Warm cider in a medium saucepan over medium heat. Let cider reduce to about half. Remove the pan from heat. Sift powdered sugar and add to the pan, stirring constantly. Add a tablespoon more cider if needed. When glaze is desired consistency, drizzle over cake.


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A recipe for preparing delicious meals from the bounty of the garden.


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Dig In: Garden Checklist for week of April 7

The warm wave coming this week will shift weeds into overdrive. Get to work!

* Weed, weed, weed! Whack them before they flower.

* Mulch around plants to conserve moisture and control weeds.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

* Thoroughly clean debris from the bottom of outdoor ponds or fountains.

* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.

* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.

* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.

* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash. Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias. Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom. April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.

* Transplant lettuce and cabbage seedlings.

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