• FOR THE REDUCED APPLE CIDER GLAZE: (start first)
• Measure 1 ½ cups apple cider (not apple juice) into a small saucepan.
• Heat to a low boil (I turn my burner just above medium) and allow it to simmer and reduce while you're preparing the coffee cake.
• It will need to boil about 15 minutes and you may want to whisk it once or twice.
• Keep an eye on it, especially toward the end as you don't want it to scorch or get too thick. The cider will turn a dark amber color and the bubbles will start to look thick and sticky. It is done when you remove it from the heat and it's a thick maple syrup consistency, about as thick as the store-bought syrup, not the natural maple. It should now be about 1 ½-2 T, and your kitchen will smell Ah-mazing!

FOR THE CAKE:

• Pour contents of muffin mix into a large mixing bowl or bowl of stand mixer. Spoon and level ⅔ cup of the mix into a small bowl for the streusel and set the small bowl aside. There will be about 2 cups of mix remaining in the large bowl.
• To the large bowl, add cinnamon, remaining 1 cup of the apple cider, oil, eggs, sour cream, and vanilla.
• Mix on medium speed for 2 minutes, then pour into a well greased round cake pan.
• Preheat oven to 375.

FOR STREUSEL TOPPING:

• While oven is preheating, mix reserved ⅔ cup muffin mix, 3 T softened butter, and brown sugar with a pastry blender or fork until the mixture resembles course crumbs.

BAKE:

• When oven is preheated, sprinkle the streusel evenly over the batter and bake for 25-30 minutes. I pulled mine out at 27 minutes. A toothpick inserted in center should come out pretty much clean. Let the cake cool on a rack. You can remove it to a serving plate or just serve it from the pan, and feel free to serve warm, just allow it to cool for at least 5 minutes.
• Once it's cooled for 5 minutes, whisk your reduced apple cider until it's smooth and transfer to a sturdy Ziploc bag or cake decorator bag.
• Snip a small amount off one of the corners and squeeze to drizzle the reduced cider over the cake.
• Slice and serve! This cake tastes great with whipped cream and is best served fresh.