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Preheat oven to 350F.
In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside.
In a large mixing bowl, cream together the cane sugar, 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 mins, 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.
Once the coffee cake has cooled, drizzle it with the icing, slice, and enjoy!