First make the crisp topping and place in the fridge, until ready to sprinkle over the cake. In a bowl stir together all-purpose flour, oats, light brown sugar, granulated sugar, and cinnamon. Add melted butter and whisk with a fork until evenly moistened.
Prepare cinnamon sugar mixture for sprinkling, by simply mixing light brown sugar and cinnamon in a small bowl, and set aside.
Peel, core, and dice the apples and sprinkle with the mixture of 2 Tablespoons of granulated sugar and cinnamon, set aside, too.
Prepare the cake mixture: Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Mix in sour cream. Gradually add a mixture of dry ingredients (flour, salt, and baking powder) and mix to combine.
To make the cheesecake filling, mix softened cream cheese with sugar, flour, and vanilla. Add egg and mix just to combine, set aside.
To assemble the cake, spread half of the cake mixture in prepared pan. It will be a thin layer. Scatter half of the apple mixture, and gently press apples with the back of the spoon to slightly sink into the batter.
Sprinkle with one-half of the cinnamon sugar mixture.
Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan. Scatter half of the remaining apple mixture and sprinkle with half of the remaining cinnamon-sugar mixture.
Spoon the remaining batter and gently smooth the top. Scatter the remaining apples and sprinkle with a cinnamon-sugar mixture. Finally, sprinkle with the crisp topping.
Bake in a preheated oven for about 70-90 minutes, or until the toothpick inserted in the center comes out clean.
To make the glaze stir powdered sugar, milk, and vanilla. Drizzle over cooled cake.
How To Store A Coffee Cake?
You can keep this Apple Coffee Cake With Cream Cheese Filling for up to one day on the counter. For longer storage, cover and keep in the fridge. You can keep it in an air-tight container for up to a week.
Apple Coffee Cake With Cream Cheese Filling
Prep Time: 30 minutes- Cook Time: 1 hour, 15 minutes
Yield: 12 1x
Category: dessert/breakfast
Method: Bake
Cuisine: American
Description
Apple Coffee Cake With Cream Cheese Filling is a simple dessert recipe, perfect for fall baking with apples. This is a moist cake filled with cream cheese, three layers of apples, and cinnamon sugar, and finished with a crisp topping.
Ingredients
Crisp Topping:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1/3 cup unsalted butter- melted
Cinnamon-sugar:
- 5 Tablespoons light brown sugar
- 1 1/2 teaspoons ground cinnamon
Apple Filling:
- 1 lb. peeled and small diced apples ( I used two medium Golden Delicious apples and 1 small Gala)
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter-room temperature
- 2/3 cup sugar
- 2 eggs-room temperature
- 1 1/2 teaspoon vanilla extract
- 3/4 cup sour cream
- Cheesecake Filling:
- 12 oz. brick-style cream cheese-room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 egg
Glaze:
- 3/4 cup powdered sugar
- 2 Tablespoons milk or creme
- 1/2 teaspoon vanilla extract
Instructions
- Grease 9-inches springform with baking spray, and line the bottom with parchment paper. Adjust the oven rack just below the center (to the lower third position) and preheat the oven to 350 F.
Crisp Topping:
- Stir together flour, oats, brown sugar, sugar and cinnamon. Add melted butter and whisk with a fork to make the crumbs, set aside.
Cinnamon Sugar:
- In a small bowl whisk together light brown sugar and cinnamon, then set aside.
Apple Filling:
- Peel and core apples, chop into small 1/3-1/2 inch cubes, and place in a large bowl. Toss apples with 1 teaspoon of cinnamon and 2 Tablespoons granulated sugar sugar, set aside.
Cake:
- In a small bowl whisk dry ingredients (flour, baking powder, and salt), and set aside.
- Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Then add sour cream and mix in.
- In 2-3 addition, add dry ingredients mix (flour, salt, and baking powder) and mix to combine. Scrape down the bowl with a rubber spatula to make sure there are no lumps.
Cheesecake Filling:
- Beat softened cream cheese with sugar, and vanilla. Add an egg and mix just to combine. Set Aside.
Assembling The Cake:
- Spread half of the cake mixture in the prepared pan. It will be a thin layer.
- Scatter half of the apple mixture, and gently press apples with the back of the spoon to slightly sink into the batter.
- Sprinkle with one-half of the cinnamon sugar mixture.
- Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan.
- Scatter half of the remaining apple mixture and sprinkle with half of the remaining cinnamon-sugar mixture.
- Spoon the remaining batter and gently smooth the top.
- Scatter the remaining apples and sprinkle with a cinnamon-sugar mixture.
- Finally, sprinkle with the crisp topping.
- Bake in a preheated oven for about 70-90 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy cake full of apples, so if your cake takes longer, that’s OK. Just tent it with aluminum foil after 40-50 minutes if the top starts browning too much.
- Remove from the oven and cool for 20-30 minutes in the pan set on a cooling rack. Then run a thin knife around the cake, loose the ring from a springform pan, and remove it.
- To make the glaze stir powdered sugar, milk, and vanilla. Drizzle over cooled cake.
- Keep up to one day on the counter. For longer storage, cover and keep in the fridge, for up to a week.
