Literally an apple cider donut in coffee cake form! This recipe requires no frying and is much easier to make, offering a delicious, moist coffee cake with a cinnamon sugar crumb topping and vanilla bean icing.
Preheat oven to 350F. In a small mixing bowl, combine the crumb topping ingredients (1 cup brown sugar, 1 cup all-purpose flour, 1/2 cup room temp butter, 1 tsp cinnamon) until you have a crumbly mixture. Set aside. In a large mixing bowl, cream together the granulated sugar, melted butter, eggs, vanilla, apple butter, and apple cider until smooth. Mix in the flour, baking powder, cinnamon, and salt until a batter forms—be careful not to over mix! Transfer the batter to a lined & greased 9 x 9 baking dish. Sprinkle the crumb topping evenly on top. Transfer to the oven and bake for 45-50 minutes, or until it passes the toothpick test. Let this cool on a wire rack for 20 minutes. In the meantime, whisk together the vanilla bean icing (3/4 cup powdered sugar, 1 tsp vanilla bean paste, 2 tbsp milk). Once the coffee cake has cooled, drizzle it with the icing, slice, and enjoy!
