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Cream Cheese Apple Coffee Cake

Cream cheese apple coffee cake with a buttery crumb streusel and a smooth cream cheese layer tucked under cinnamon apples. Baked at 350°F until golden and sliceable, with visible caramelized edges and a tender cake crumb.
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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: 345
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 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 cold
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F, then grease a 9x13 baking dish so the cake releases easily.
Make the streusel
  1. Combine flour, brown sugar, cinnamon, and cold butter in a bowl and mix with a fork until crumbly, with no large clumps.
  2. Set the streusel aside while you make the layers.
Mix cream cheese and apples
  1. Beat cream cheese layer ingredients together until smooth, stopping to scrape the sides for an even filling texture.
  2. Toss diced apples with sugar and cinnamon until coated, then set aside.
Mix cake batter and assemble
  1. Beat butter and sugar until fluffy, about 1-2 minutes, then add eggs and vanilla and mix until combined.
  2. Alternate adding the flour mixture and sour cream to the butter mixture, mixing just until the batter looks smooth.
  3. Spread the cake batter in the prepared pan and dollop the cream cheese mixture over the top, then spread gently so it stays layered.
  4. Top with cinnamon apples, then sprinkle streusel over everything for a crisp golden crust.
Bake
  1. Bake for 45-50 minutes at 350F until a toothpick comes out clean, with a golden, caramelized top.

Notes

For clean slices, cool the coffee cake at least 20-30 minutes before cutting; store covered in the refrigerator up to 4 days. Freeze up to 2 months, wrapped tightly, and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and sour cream (texture will be slightly softer but still layered).