Apple Cider Snacking Cake with Brown Sugar Crumble (8 by 8)

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Why this cake belongs in your fall baking rotation

Home cooks want two things from a weeknight bake. It needs to be simple enough to pull off without a fuss, and it has to taste special. This apple cider snacking cake checks both boxes. The batter stirs together by hand. The crumble mixes in one bowl. The flavor leans hard on reduced apple cider, warm spice, and a brown sugar crunch that stays crisp even the next day.

The cake is soft and moist without being heavy. A quick cider reduction concentrates apple character, so the cake tastes like apples even before you add fruit. A small amount of sour cream gives a tender crumb. A pocket of buttery apples in the middle keeps each slice interesting. On top, a chunky brown sugar crumble that includes a handful of granola brings texture and a toasty finish. You can eat this warm with a spoonful of yogurt for breakfast, or cut it into neat squares for an afternoon snack.

If you like coffee cake, you will like this. If you like apple pie, you will like this. And if you want a reliable 8 by 8 recipe you can memorize and adapt, you will use this all season long.

What makes this recipe work

  1. Reduced apple cider for real apple flavor. Regular cider tastes good, but once you simmer it down to one third, you get bright acidity and caramel notes that punch through the batter.
  2. Two textures of apple. Lightly cooked diced apples go in the middle of the cake. They stay tender without weeping into the crumb.
  3. Balanced fat for tenderness. Butter adds flavor and structure. A bit of sour cream keeps the crumb moist and tender.
  4. Brown sugar crumble with granola. The granola does the job that nuts usually do. It gives a pleasant crunch and slight chew. Use a plain, lightly sweet granola.
  5. Simple method. No mixer required. Two bowls for the cake, one pan, and a skillet for the apples. Clean-up stays reasonable.

Recipe

Yield, time, and nutrition

  • Pan size: 8 by 8 inch square baking pan, at least 2 inches deep
  • Servings: 12 squares
  • Active time: about 30 minutes
  • Bake time: 35 to 42 minutes
  • Cool time: 45 minutes before glazing and slicing
  • Estimated nutrition per serving (1 of 12): about 360 calories, 14 g fat, 54 g carbohydrates, 3 g protein, 1 g fiber, 260 mg sodium. Values are estimates based on standard databases and typical ingredients.

Required equipment

  • 8 by 8 inch metal baking pan
  • Parchment paper
  • Medium saucepan for reducing cider
  • 10 inch skillet or sauté pan for the apples
  • Two mixing bowls and a whisk
  • Rubber spatula
  • Kitchen scale for best accuracy, plus measuring cups and spoons
  • Instant read thermometer or wooden pick for doneness checks
  • Cooling rack

Ingredients

Cider reduction

  • Fresh apple cider, not vinegar, 1½ cups | 360 g

Apple layer

  • Unsalted butter, 1 tablespoon | 14 g
  • Firm baking apples, peeled and diced ½ inch, 2 medium | 2 cups | 260 g
  • Brown sugar, lightly packed, 2 tablespoons | 25 g
  • Ground cinnamon, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Pinch of fine salt

Brown sugar crumble

  • All purpose flour, ¾ cup | 95 g
  • Old fashioned rolled oats granola, plain and lightly sweet, ½ cup | 60 g
  • Brown sugar, lightly packed, ½ cup | 100 g
  • Ground cinnamon, 1 teaspoon
  • Ground ginger, ¼ teaspoon
  • Allspice, ⅛ teaspoon
  • Fine salt, ¼ teaspoon
  • Unsalted butter, melted and cooled slightly, 6 tablespoons | 85 g

Cake batter

  • All purpose flour, 1½ cups | 190 g
  • Baking powder, 1½ teaspoons
  • Baking soda, ¼ teaspoon
  • Fine salt, ½ teaspoon
  • Ground cinnamon, 1 teaspoon
  • Brown sugar, lightly packed, ½ cup | 100 g
  • Granulated sugar, ½ cup | 100 g
  • Unsalted butter, melted and cooled to warm, 6 tablespoons | 85 g
  • Large egg, 1 | 50 g
  • Sour cream, ½ cup | 120 g
  • Vanilla extract, 1½ teaspoons
  • Reduced apple cider, ½ cup | 120 g (from the reduction above)

Optional apple cider glaze

  • Powdered sugar, sifted, ¾ cup | 90 g
  • Reduced apple cider, 2 to 3 tablespoons | 30 to 45 g
  • Pinch of fine salt

Step by step instructions

1. Heat the oven and prepare the pan

Set a rack in the center of the oven. Heat to 350 degrees F. Grease the bottom and sides of an 8 by 8 metal pan. Line the pan with a parchment sling that overhangs two sides for easy lifting. Lightly grease the parchment.

2. Reduce the cider

Pour 1½ cups of fresh apple cider into a medium saucepan. Bring to a lively simmer over medium heat. Cook until reduced to a thick, syrupy ½ cup. This usually takes 12 to 18 minutes, depending on your pan and heat. The reduction should coat a spoon. Pour the reduced cider into a heatproof cup and let it cool to warm. You will use ½ cup for the batter and 2 to 3 tablespoons for the glaze.

Note on ingredients: use fresh, unfiltered cider from the refrigerated section if you can find it. Do not use apple cider vinegar. Do not use hard cider. If your cider is very sweet, the reduction will still work, but taste it. It should taste bright, not cloying.

3. Make the quick apple layer

Melt 1 tablespoon butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, ginger, and a pinch of salt. Cook, stirring often, until the apples are glossy and just tender at the edges, about 3 to 4 minutes. You are not making applesauce. You want the cubes to hold shape. Take the skillet off the heat and let the apples cool while you mix the rest.

Why this step matters: a short sauté drives off a little moisture and blooms the spice. The apples will not bleed into the batter, and you avoid a wet pocket.

4. Mix the crumble

In a bowl, stir together flour, granola, brown sugar, cinnamon, ginger, allspice, and salt. Pour in the melted butter. Mix with a fork until you have moist clumps. Squeeze some of it in your hand. It should hold together, then break into pebble size clusters. Set aside.

Tip: if your granola has big clusters, break them into small bites before measuring. Avoid granola with chocolate or large dried fruit pieces.

5. Make the cake batter

In a large bowl, whisk the dry ingredients for the batter: flour, baking powder, baking soda, salt, and cinnamon.

In a second bowl, whisk the brown sugar, granulated sugar, melted butter, egg, sour cream, and vanilla until smooth. Whisk in ½ cup of the reduced cider. The mixture will look glossy and smell like caramel apples.

Add the dry ingredients to the wet. Switch to a rubber spatula and fold until no dry streaks remain. The batter will be thick, like a soft frosting. Do not overmix.

6. Assemble

Spread half the batter in the prepared pan. It helps to dollop it in three or four spots, then smooth with the spatula. Top with the warm apple layer in an even blanket. Sprinkle one third of the crumble over the apples. Spoon the remaining batter over the crumble in small scoops and spread gently. It does not have to be perfect. Top with the rest of the crumble, pressing it lightly so it sticks.

Why a two stage crumble: a little crumble in the middle gives surprise crunch and keeps the apples from slipping. The top crumble gives that bakery look and a crisp finish.

7. Bake

Bake at 350 degrees F until the top is deep golden and a wooden pick inserted near the center comes out clean or with a few moist crumbs. Start checking at 35 minutes. Total time is usually 35 to 42 minutes. If you prefer a precise reading, the center of the cake should reach about 200 to 205 degrees F.

Rotate the pan at the 25 minute mark for even browning if your oven has hot spots.

8. Cool and glaze

Set the pan on a rack. Cool the cake in the pan for 20 minutes. Lift it out by the parchment and cool another 25 minutes before slicing. For the glaze, whisk powdered sugar with 2 tablespoons reduced cider and a pinch of salt. Add more cider as needed for a thick drizzle. Spoon lines of glaze over the cooled cake. Let it set for 10 minutes.

Serve warm or at room temperature. The crumble stays crisp as the cake cools. If you want warm slices the next day, reheat single pieces for 10 to 15 seconds in the microwave.

Ingredient notes and substitutions

What apples work best?

Pick a firm apple that holds shape when heated. Look for varieties that taste balanced. You want some tart snap to stand up to the brown sugar. Avoid apples that turn mushy when cooked. If your apples are small, use three. You need about 2 cups diced.

What kind of cider should I buy?

Fresh, unfiltered cider sold cold in jugs is ideal. If you only have shelf stable apple juice, you can still make this cake, but reduce the sugar in the batter by 2 tablespoons to avoid making the cake too sweet. Do not use apple cider vinegar. The flavor and acidity are very different.

Can I skip the granola?

Yes. Replace the granola with ½ cup rolled oats or ½ cup chopped toasted nuts. If you use oats, the crumble will be softer. If you use nuts, the crumble will be crisper and richer.

Can I use oil instead of butter?

Butter gives the best flavor and structure in this recipe. If you must use oil, choose a neutral oil and use 6 tablespoons in the batter. Keep butter in the crumble for texture. Oil makes the topping greasy.

Can I make it dairy free?

Use a plant based butter in the batter and crumble, and replace the sour cream with a thick, plain dairy free yogurt. Check sweetness and thickness. Very thin yogurt can make the crumb gummy.

What if I do not have allspice or ginger?

Use more cinnamon and add a pinch of nutmeg. The cake will still taste like fall. Do not overspice. Apple is the lead flavor.

Technique tips

How to reduce cider without burning

Use a pan with a wide surface. The wider the pan, the faster the reduction. Keep the simmer active, not raging. Stir a few times, and lower the heat once you see the cider thickening and darkening. When you drag a spoon through, it should leave a short trail.

If you overshoot and the cider becomes too thick, you can thin it with a teaspoon or two of fresh cider or water. It should pour, not clump.

How to get consistent crumble

Measure accurately. Use melted butter that is warm, not hot. If you pour very hot butter over sugar and flour, the sugar starts to dissolve and your crumble can compact. If the mixture looks sandy, squeeze it in your hand to form clusters. If it feels dry, drizzle in 1 teaspoon of cider and toss.

How to avoid a dense cake

Do not pack the flour when measuring by volume. Stir the flour, spoon it into the cup, and level. Better yet, weigh it. Melt the butter and let it cool to warm, so it blends smoothly without scrambling the egg. Fold the batter just until it comes together. Overmixing knocks out air and strengthens gluten.

Doneness cues you can trust

Color is your friend. The top should be deep golden brown, especially on the crumble. The edges will pull away from the pan slightly. A wooden pick should come out mostly clean. If the center looks pale and the pick is wet, give it 3 to 5 more minutes and check again.

Storage and make ahead

  • Room temperature: Keep cooled cake, tightly covered, at room temperature for up to 2 days. The crumble will stay fairly crisp because of the granola.
  • Refrigerator: For longer storage, refrigerate for up to 4 days. Bring to room temperature before serving or warm slices briefly.
  • Freezer: Wrap the whole cooled cake or individual squares in plastic, then foil, and freeze for up to 2 months. Thaw, then refresh for 5 to 8 minutes in a 300 degree F oven for best texture.
  • Make ahead components: Reduce the cider up to 3 days ahead and refrigerate. Cook the apple layer up to 24 hours ahead and refrigerate. Let both come to room temperature before using. Mix the dry crumble ingredients ahead and store airtight. Add butter right before baking.

Variations that stay true to the cake

  1. Maple apple version: Replace 2 tablespoons of the brown sugar in the crumble with 2 tablespoons maple sugar, and swap 2 tablespoons of reduced cider in the glaze with real maple syrup.
  2. Nutty crumble: Replace granola with ½ cup chopped toasted pecans or walnuts. Add a pinch of flaky salt on top before baking.
  3. Spice shift: Keep the cinnamon, but trade ginger and allspice for cardamom and a touch of black pepper. Use a light hand.
  4. Whole wheat twist: Replace ¼ cup of the all purpose flour in the batter with white whole wheat flour. Increase the reduced cider in the batter by 1 tablespoon to keep the crumb tender.
  5. No glaze, cinnamon sugar finish: Skip the glaze and shower the warm cake with 1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon.
  6. Muffin tin minis: Portion the batter into a lined 12 cup muffin pan, using about 2 tablespoons batter, a spoonful of apples, a thin layer of crumble, then the remaining batter and crumble. Bake 16 to 20 minutes. Start checking at 15 minutes.

Troubleshooting guide

The crumble melted into the cake

This usually means the butter in the crumble was very hot or you pressed the topping hard into the batter. Use butter that has cooled to warm, and scatter the crumble loosely. A light press is enough to help it stick.

The center sank

Common causes are underbaking, too much leavening, or hot spots in the oven. Check your baking powder date. Bake until the center is set and the pick test passes. If your oven runs hot or cool, adjust the rack position and use an oven thermometer to verify temperature.

The cake is gummy

This comes from overmixing the batter or using very juicy apples that were not cooked first. Stick to the sauté step. Fold the batter just until combined. Let the cake cool before slicing so the crumb can set.

The cake tastes bland

Two likely issues: the cider was not reduced enough, or the apples were too sweet with little acid. Make sure you cook the cider down to one third. Choose apples with some tartness. You can also add a half teaspoon of lemon juice to the apple layer if your fruit is very sweet.

Frequently asked questions

Can I bake this in a 9 inch round pan?

Yes. A 9 inch round metal pan with 2 inch sides works. Bake time is similar. Check at 32 minutes.

Can I double the recipe for a 9 by 13?

Yes. Double all ingredients and bake in a 9 by 13 metal pan for 40 to 50 minutes. Start checking at 38 minutes. The crumble layer will be thicker, which tastes great.

Can I leave out the apple layer?

You can. The cake still tastes like apple thanks to the reduced cider. If you skip the apple layer, spread all the batter in the pan and top with the full amount of crumble. Bake time will be a little shorter. Start checking at 30 minutes.

Can I add raisins or dried cranberries?

Yes, but keep it modest. Stir ½ cup into the apple layer after cooking, or fold into the batter. If your dried fruit is very firm, soak it in hot water for 5 minutes, drain well, and pat dry.

Can I cut the sugar?

You can reduce each sugar in the batter by 1 tablespoon without hurting structure. Do not reduce the sugar in the crumble or it will not crisp well. Remember that reduced cider adds sweetness too.

Is there a gluten free option?

Use a cup for cup gluten free blend that includes binders. Replace the granola with a certified gluten free granola or chopped nuts. Expect a slightly more delicate crumb.

Can I use applesauce instead of the apple layer?

You can swirl ½ cup thick, unsweetened applesauce into the middle, but the texture will be different. The cake may be a little more moist in the center. Cook the applesauce on the stove for a few minutes to drive off extra water if it looks thin.

Sensible workflow for weeknights

Here is a clean way to time the steps without rushing. Start the cider reduction first. While it simmers, peel and dice the apples. As soon as the cider is off the heat, use the same burner for the quick apple sauté. While the apples cool, mix the crumble. Then the batter. Assembly takes about 5 minutes. The cake bakes while you tidy the counter and rinse the skillet. By the time the cake cools 20 minutes, you can whisk the glaze in a small bowl without dirtying the mixer.

Scaling the flavor without extra effort

  • Extra cider note: Swap 1 tablespoon of the reduced cider in the batter for 1 tablespoon of boiled cider syrup if you keep it on hand. This is optional and strong. Do not add more or the cake can turn sticky.
  • Vanilla balance: Vanilla supports apple but can take over if heavy. The recipe uses 1½ teaspoons for a 1 pound batter. That amount holds the middle ground.
  • Salt level: A small bump in salt sharpens sweetness and brings the crumb into focus. If you use salted butter, reduce added salt by half.

Clean cuts and serving ideas

For neat squares, cool the cake until barely warm. Use a long, thin knife. Wipe the blade between cuts. For casual serving, cut nine large squares. For lunch boxes or group snacks, cut the cake into 12 or even 16 small pieces.

Serve plain. Serve with yogurt for breakfast. Serve with a small scoop of vanilla ice cream for dessert. Warm cider or hot coffee sits well next to it.

Safety and accuracy notes for home cooks

  • Use an instant read thermometer if you have one. A center temperature of 200 to 205 degrees F is a reliable sign of doneness in butter cakes.
  • Check that your baking powder is active. Stir ½ teaspoon into hot water. It should fizz right away.
  • Weigh ingredients when possible. Flour varies by cup depending on how you scoop. The gram amounts here match a standard light fill.
  • Do not swap apple cider with vinegar. They are not the same product.
  • The nutrition information is a guide. Ingredient brands vary.

Quick reference: concise method

  1. Heat oven to 350 degrees F. Line and grease an 8 by 8 pan.
  2. Reduce 1½ cups cider to ½ cup. Cool to warm.
  3. Sauté diced apples with butter, brown sugar, cinnamon, ginger, and a pinch of salt for 3 to 4 minutes. Cool.
  4. Mix crumble: flour, granola, brown sugar, spices, salt, and melted butter.
  5. Batter: whisk dry ingredients. Whisk sugars, melted butter, egg, sour cream, vanilla, and ½ cup reduced cider. Fold in dry ingredients.
  6. Assemble: half the batter, apple layer, a third of crumble, remaining batter, rest of crumble.
  7. Bake 35 to 42 minutes, until golden and set.
  8. Cool 20 minutes in pan, then on a rack. Glaze if you like.

Final thoughts

This is a practical cake. It is meant to be baked on a weeknight, wrapped, and eaten over a couple of days. The method is straightforward. The payoff is steady. Reduced cider anchors the flavor. The apple layer adds tenderness. The brown sugar crumble with granola keeps its crunch. You can swap a few things to fit your pantry, but the core stays the same. Keep this in your back pocket for the first rainy afternoon, or any time you want a reliable square that tastes like fall in the Pacific Northwest.

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