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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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For week of Sept. 24:

This week our weather will be just right for fall gardening. What are you waiting for?

* Now is the time to plant for fall. The warm soil will get these veggies off to a fast start.

* Keep harvesting tomatoes, peppers, squash, melons and eggplant. Tomatoes may ripen faster off the vine and sitting on the kitchen counter.

* Compost annuals and vegetable crops that have finished producing.

* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.

* Fertilize deciduous fruit trees.

* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.

* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.

* Sow seeds of California poppies, clarkia and African daisies.

* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.

* Divide and replant bulbs, rhizomes and perennials. That includes bearded iris; if they haven’t bloomed in three years, it’s time to dig them up and divide their rhizomes.

* Dig up and divide daylilies as they complete their bloom cycle.

* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.

* Late September is ideal for sowing a new lawn or re-seeding bare spots.

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