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Cream Cheese Apple Coffee Cake

Cream Cheese Apple Coffee Cake with a tender vanilla crumb, creamy cheesecake-style center, and cinnamon-diced apples. Baked at 350°F with a buttery cinnamon streusel for caramelized edges.
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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 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 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 cold butter
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F, then grease a 9x13 dish so the cake releases easily.
Make streusel
  1. Combine flour, brown sugar, and cinnamon, then cut in cold butter until the mixture looks crumbly and holds together when pressed.
Mix cream cheese and apples
  1. Beat cream cheese with sugar, egg, and vanilla until smooth, thick, and spreadable.
  2. Toss apples with sugar and cinnamon until the pieces are evenly coated.
Assemble batter
  1. Beat butter and granulated sugar until fluffy, then add eggs and vanilla and mix until combined.
  2. Alternate mixing in the flour mixture and sour cream until the batter is smooth and cohesive.
  3. Spread the batter in the prepared pan, then dollop the cream cheese mixture over the top and spread it gently.
  4. Scatter the cinnamon apples over the surface, then cover everything with the streusel.
Bake
  1. Bake at 350°F for 45-50 minutes, until a toothpick comes out clean and the top looks golden with caramelized edges.

Notes

For clean slices and the creamiest center, let the coffee cake cool until warm, then cut into squares. Store covered in the refrigerator up to 4 days; freeze slices up to 2 months. Reheat in the microwave for 15-25 seconds. For a lighter option, use reduced-fat cream cheese—expect a slightly softer layer.