(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sour cream
Vanilla extract
Cream cheese
Fresh apples
Powdered sugar (optional)
For the crumb topping:
All-purpose flour
Brown sugar
Ground cinnamon
Butter
Directions
Preheat the oven to 350°F (175°C). Grease and line a 9-inch baking pan or springform pan.
Peel, core, and dice the apples into small pieces. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter, granulated sugar, and brown sugar until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Gradually fold the dry ingredients into the wet mixture until just combined.
In another bowl, beat the cream cheese with a little sugar and vanilla until smooth.
To make the crumb topping, combine flour, brown sugar, cinnamon, and melted butter until crumbly.
Spread half of the cake batter into the prepared pan.
Spoon the cream cheese filling evenly over the batter.
Add the diced apples over the cream cheese layer.
Spread the remaining cake batter on top as evenly as possible.
Sprinkle the crumb topping over the cake.
Bake for 50–60 minutes, or until a toothpick inserted into the cake portion comes out clean.
Allow the cake to cool before slicing and serving.
Servings and timing
Servings: 10–12 slices
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Variations
Add chopped pecans or walnuts to the crumb topping
Use pears instead of apples for a different fruit flavor
Add caramel drizzle before serving
Mix raisins into the apple layer
Use apple pie spice instead of cinnamon
Add a maple glaze for extra sweetness
Swap sour cream with Greek yogurt for a lighter option
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days due to the cream cheese filling.
To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
For reheating, microwave individual slices for 15–20 seconds or warm in the oven at low heat until heated through.
FAQs
What type of apples work best for this recipe?
Firm apples like Honeycrisp, Granny Smith, or Fuji work very well because they hold their shape during baking.
Can I make this coffee cake ahead of time?
Yes, it tastes even better the next day after the flavors have developed.
Do I need to refrigerate the cake?
Yes, because of the cream cheese filling, the cake should be refrigerated.
Can I freeze Apple Coffee Cake?
Yes, individual slices freeze very well for future serving.
Why is my crumb topping melting into the cake?
The butter may have been too warm. Make sure the topping stays crumbly before adding it.
Can I use store-bought apple pie filling?
Yes, though fresh apples provide a better texture and less sweetness.
How do I know when the cake is fully baked?
Insert a toothpick into the cake portion. If it comes out mostly clean, the cake is done.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the richest texture and flavor.
What can I serve with this coffee cake?
It pairs perfectly with coffee, tea, whipped cream, or vanilla ice cream.
Can I make this recipe gluten-free?
Yes, use a good-quality gluten-free all-purpose flour blend.
Conclusion
Apple Coffee Cake With Cream Cheese Filling is a cozy and flavorful dessert that combines soft cake, sweet apples, creamy filling, and crunchy crumb topping into one irresistible treat. Whether served for brunch, dessert, or alongside your favorite hot drink, this cake delivers comforting homemade flavor in every slice.
Apple Coffee Cake With Cream Cheese Filling is a moist cinnamon-spiced coffee cake layered with creamy cheesecake filling, fresh apples, and buttery crumb topping. Perfect for brunch, dessert, or a cozy fall breakfast with coffee or tea.
Ingredients
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
2 cups peeled and diced apples
For the Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the Crumb Topping:
3/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
5 tablespoons melted butter
Optional Garnish:
Powdered sugar for dusting
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch baking pan or springform pan.
Peel, core, and dice the apples into small pieces. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream butter, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Gradually fold dry ingredients into wet ingredients until just combined.
In another bowl, beat cream cheese, sugar, and vanilla until smooth.
For the crumb topping, combine flour, brown sugar, cinnamon, and melted butter until crumbly.
Spread half of the cake batter into the prepared pan.
Spoon cream cheese filling evenly over the batter.
Scatter diced apples over the cream cheese layer.
Carefully spread remaining batter over the apples.
Sprinkle crumb topping evenly over the cake.
Bake for 50–60 minutes, or until a toothpick inserted into the cake portion comes out mostly clean.
Cool before slicing and dust with powdered sugar if desired.
Notes
Use firm apples like Honeycrisp, Fuji, or Granny Smith for best texture. Avoid overmixing the batter to keep the cake soft and tender. Refrigerate leftovers because of the cream cheese layer.
