Description

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

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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.