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Cream Cheese Apple Coffee Cake

Cream cheese apple coffee cake with tender vanilla cake, a smooth cream cheese layer, and cinnamon-sugar apples under a buttery streusel. Baked at 350°F until the top is golden and a toothpick comes out clean for clean slices with visible layers.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
For cream cheese layer
  • 8 oz cream cheese, softened
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla
For apple layer
  • 2 cup apples, diced
  • 2 tbsp sugar
  • 1 tsp cinnamon
For streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 0.25 cup butter
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x13 baking dish so the cake releases easily.
  2. Make streusel by combining flour, brown sugar, cinnamon, and cold butter with a fork until crumbly; set aside for topping.
  3. Beat cream cheese layer ingredients until smooth, then set aside.
  4. Toss diced apples with sugar and cinnamon, then set aside.
Assemble and bake
  1. Beat butter and sugar until fluffy, then add eggs and vanilla and mix until incorporated.
  2. Alternate adding the flour mixture and sour cream, mixing just until the batter is smooth.
  3. Spread cake batter in the prepared pan, then dollop the cream cheese mixture over and spread gently.
  4. Top with cinnamon apples, sprinkle streusel over everything, and bake for 45-50 minutes until a toothpick comes out clean.

Notes

To get distinct layers, spread the cream cheese gently after dolloping and keep the streusel evenly scattered across the top. Store covered in the refrigerator up to 4 days; rewarm individual squares in the microwave. Freezing is yes—freeze cooled slices in an airtight container up to 2 months. For a lighter option, use low-fat cream cheese and low-fat sour cream while keeping the rest the same.