Introduction

This Apple Coffee Cake with Cream Cheese Filling is a delightful treat combining tender cake, tart apples, and a creamy cheesecake layer. With a crisp cinnamon-oat topping, it’s perfect for breakfast, brunch, or an afternoon snack. The layers of flavors and textures make it a crowd-pleaser that’s sure to impress.

A round crumb cake with two visible layers, the bottom layer is a light golden brown cake, while the top layer is a thick, rough-textured crumb topping with mixed shades of brown and oats. White icing glaze is drizzled unevenly over the crumb layer, some dripping down the sides. The cake is on a white plate, placed on a white marbled surface with green apples blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup all-purpose flour
¼ cup light brown sugar
¼ cup granulated sugar
½ cup rolled oats
1 teaspoon cinnamon
1/3 cup unsalted butter, melted
5 tablespoons light brown sugar
1 ½ teaspoons ground cinnamon
1 lb. peeled and small diced apples (about 3 medium apples)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, room temperature
2/3 cup sugar
2 eggs, room temperature
1 ½ teaspoons vanilla extract
¾ cup sour cream
Cheesecake Filling:
12 oz. brick-style cream cheese, room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 egg
¾ cup powdered sugar
2 tablespoons milk or creme
½ teaspoon vanilla extract

Instructions

Step 1: Grease a 9-inch springform pan with baking spray and line the bottom with parchment paper. Position the oven rack just below the center and preheat the oven to 350°F (175°C).
Step 2: Prepare the crisp topping by stirring together ½ cup flour, ½ cup rolled oats, ¼ cup light brown sugar, ¼ cup granulated sugar, and 1 teaspoon cinnamon. Add melted butter and mix with a fork until crumbly. Set aside.
Step 3: In a small bowl, whisk together 5 tablespoons light brown sugar and 1 ½ teaspoons cinnamon for the cinnamon sugar. Set aside.
Step 4: Peel, core, and dice apples into ⅓ to ½-inch cubes. Toss the apples with 2 tablespoons granulated sugar and 1 teaspoon cinnamon in a large bowl. Set aside.
Step 5: In another bowl, whisk together 1 ½ cups flour, baking powder, and salt. Set aside.
Step 6: Beat the room temperature butter, 2/3 cup sugar, and 1 ½ teaspoons vanilla extract until creamy. Add eggs one at a time, mixing well after each, then add sour cream and mix until combined.
Step 7: Gradually add the dry ingredients to the wet mixture in 2-3 additions, mixing until just combined. Scrape the bowl to remove any lumps.
Step 8: For the cheesecake filling, beat softened cream cheese with 1/3 cup sugar and 1 teaspoon vanilla until smooth. Add 1 egg and mix just until combined. Set aside.
Step 9: Assemble the cake by spreading half of the cake batter in the prepared pan, smoothing into a thin layer.
Step 10: Scatter half of the apple mixture over the batter, pressing gently with the back of a spoon to sink slightly.
Step 11: Sprinkle half of the cinnamon sugar over the apples.
Step 12: Spoon the cheesecake filling over the apples and spread gently without reaching the edges of the pan.
Step 13: Scatter half of the remaining apples over the cheesecake layer and sprinkle with half of the remaining cinnamon sugar.
Step 14: Spoon the remaining cake batter over the apples and smooth the top gently.
Step 15: Scatter the remaining apples and sprinkle with the remaining cinnamon sugar.
Step 16: Finally, sprinkle the crisp topping evenly over the top.
Step 17: Bake for 70-90 minutes or until a toothpick inserted in the center comes out clean. If the cake browns too quickly, tent with foil after 40-50 minutes.
Step 18: Cool the cake in the pan on a rack for 20-30 minutes. Run a knife around the edge, release the springform ring, and remove it.
Step 19: Mix powdered sugar, milk, and vanilla extract to make a glaze. Drizzle over the cooled cake before serving.

Tips & Variations

Use tart apples like Granny Smith for a tangier flavor and firmer texture.
For extra crunch, add chopped walnuts or pecans to the crisp topping.
If you prefer, swap sour cream for Greek yogurt for a slightly lighter cake.
Make sure all dairy ingredients are at room temperature to ensure a smooth batter.

Storage

Store the cake covered at room temperature for up to one day. For longer storage, keep it covered in the refrigerator for up to one week. Reheat slices gently in the microwave to enjoy a warm treat.

How to Serve

A thick slice of crumb cake with four visible layers is placed on a white plate with a textured pattern. The bottom layer is a dense, light golden cake with small chunks visible inside. Above that is a creamy white layer, smooth in texture. The third layer is another thick portion of the same golden cake. The top layer is a generous crumb topping made of oats and brown sugar, crunchy and uneven, drizzled with a thin white glaze. A silver fork sits on the right edge of the plate, with the tines pointing inward. The background is a white marbled texture, with three green apples softly blurred behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Fresh apples are best for texture, but if using frozen, thaw and drain them well to avoid excess moisture in the cake.

What can I use instead of a springform pan?

You can use a regular 9-inch round cake pan lined with parchment paper and greased well, though removing the cake may be a bit trickier.