• Preheat the oven to 350 degrees F. Coat the inside of a 10-inch springform pan with non-stick cooking spray and add a bit of flour. Set aside.

Fried Apples

• Melt the butter over medium heat in a large skillet. Add the apple slices, brown sugar, and cinnamon. Cook for 5 minutes, stirring occasionally, until the apples are tender. Transfer to a plate to cool.

Coffee Cake

• In a large mixing bowl, beat the butter and sugar together using a hand mixer until light and creamy. Add the eggs 1 at a time, and then mix in the vanilla. Scrape down the sides of the mixing bowl.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt.
• Add half of the flour mixture to the butter mixture and mix. Pour in the milk and mix. Then add the remainingflour and mix until just combined.
• Pour the coffee cake batter into the prepared pan and set aside.

Streusel Topping

• In a medium mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt, nutmeg, and allspice. Add the butter and use a pastry cutter or fork to cut the butter into the dry ingredients until it resembles peas.
• Sprinkle half of the streusel topping over the top of the coffee cake batter. Carefully spoon the apples evenly over the coffee cake. Top with the remaining streusel.
• Bake for 60 minutes, or until the center is set. (If the topping starts to darken too much, carefully cover the pan loosely with foil.)

Apple Cider Glaze

• While the cake bakes, bring cider to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer for 15 minutes or until reduced to 1/4 cup. Stir in the butter, vanilla, and salt. Transfer to a small bowl to cool.
• Whisk the powdered sugar into the cider mixture. (You can add up to an extra ½ cup more powdered sugar for a thicker glaze if needed.)
• Remove from the oven and let cool for 5-10 minutes before slicing and serving warm, or let cool completely to room temperature. Drizzle with apple cider glaze if desired.