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Apple Coffee Cake with Cream Cheese Filling Recipe

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★★★★★

4.4 from 118 reviews

This Apple Coffee Cake with Cream Cheese Filling is a delightful layered dessert featuring tender cinnamon-spiced apples, a creamy cheesecake filling, and a crispy oat topping. Perfect for breakfast or an afternoon snack, this baked cake combines the warmth of cinnamon and brown sugar with the freshness of diced apples inside a moist cake batter and creamy filling.

Ingredients

Scale

Crisp Topping

  • 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

Cinnamon Sugar

  • 5 Tablespoons light brown sugar
  • 1 ½ teaspoons ground cinnamon

Apple Filling

  • 1 lb peeled and small diced apples (about two medium Golden Delicious and 1 small Gala)
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Cake Batter

  • 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

Glaze

  • 3/4 cup powdered sugar
  • 2 Tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Pan and Oven: Grease a 9-inch springform pan with baking spray and line the bottom with parchment paper. Preheat the oven to 350°F (175°C) and adjust the oven rack to the lower third position just below the center.
  2. Make Crisp Topping: In a bowl, stir together flour, oats, light brown sugar, granulated sugar, and cinnamon. Add melted butter and whisk with a fork until crumbly. Set aside.
  3. Make Cinnamon Sugar Mixture: Whisk light brown sugar and ground cinnamon in a small bowl. Set aside for layering.
  4. Prepare Apple Filling: Peel, core, and dice apples into small 1/3 to 1/2 inch cubes. Toss apples with granulated sugar and cinnamon until evenly coated. Set aside.
  5. Prepare Dry Cake Ingredients: Whisk together flour, baking powder, and salt in a small bowl. Set aside.
  6. Make Cake Batter: Beat the room temperature butter with sugar and vanilla extract until creamy. Add eggs one at a time and mix well. Add sour cream and mix until combined. Gradually add the dry ingredients in 2-3 additions, mixing just until blended and scraping sides to ensure no lumps remain.
  7. Make Cheesecake Filling: Beat cream cheese with sugar and vanilla until smooth. Add egg and mix just until combined. Do not overmix. Set aside.
  8. Assemble Cake – First Layer: Spread half of the cake batter evenly in the prepared springform pan; it will be a thin layer.
  9. Add Apple Layer: Scatter half of the apple mixture evenly over the batter and gently press the apples down with the back of a spoon to slightly sink them into the batter.
  10. Add Cinnamon Sugar: Sprinkle half of the cinnamon sugar mixture over the apples.
  11. Add Cheesecake Layer: Spoon the cheesecake filling gently over the apples, spreading with the back of a spoon without going all the way to the edges.
  12. Add More Apples and Cinnamon Sugar: Scatter half of the remaining apples over the cheesecake layer and sprinkle with half of the remaining cinnamon sugar.
  13. Add Remaining Cake Batter: Spoon the remaining cake batter over the apples and smooth the top gently.
  14. Add Final Apple and Sugar Layer: Scatter the remaining apples on top and sprinkle with the last of the cinnamon sugar mixture.
  15. Add Crisp Topping: Sprinkle the prepared crisp topping evenly over everything.
  16. Bake: Bake the cake in the preheated oven for 70-90 minutes until a toothpick inserted in the center comes out clean. This is a dense cake due to apples, so bake longer if needed. Cover loosely with aluminum foil if the top browns too quickly after 40-50 minutes.
  17. Cool Cake: Remove cake from oven and cool in the pan on a wire rack for 20-30 minutes. Then run a knife around the edge, release the springform ring, and remove it.
  18. Prepare Glaze: Stir powdered sugar with milk and vanilla until smooth.
  19. Glaze Cake: Drizzle the glaze over the cooled cake evenly.
  20. Storage: Keep the cake at room temperature up to one day or cover and refrigerate up to one week for longer freshness.

Notes

  • The cake is dense and moist due to the apples and sour cream; expect a rich texture.
  • Make sure ingredients like butter, eggs, and cream cheese are at room temperature for best mixing.
  • If the cake top browns too quickly during baking, tent loosely with foil to prevent burning.
  • Parchment lining and greasing the pan will make cake removal easier.
  • Use a 9-inch springform pan for best results due to layering.
  • For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives (though texture will vary).

Keywords: apple coffee cake, cream cheese filling, cinnamon apple cake, breakfast cake, autumn dessert, layered coffee cake

Find it online: https://kochenmitviktoria.com/apple-coffee-cake-with-cream-cheese-filling-recipe/