Apple Cream Cheese Coffee Cake

This apple cream cheese coffee cake is made with amazing layers of buttery cake, sweet fresh apples, and a rich cream cheese filling. It is perfect with a cup of coffee while enjoying the fall weather!

I love cooking with apples! When fall hits and it is apple season I get so excited for all of the delicious things to make! This coffee cake recipe combines the delicious flavor of apples, cinnamon sugar, and cheesecake! It is not an overly sweet cake so it is perfect for highlighting the amazing apple flavor and makes a great addition to any breakfast or brunch! (It is also great as a snack or dessert!)

I love more traditional recipes like apple pie, apple crisp, or apple cake, but I also love a fun twist on fall flavor like my apple pie cookie cups, apple cinnamon muffins, or this cream cheese apple coffee cake.

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What are the best apples to use for this cake?

There are so many varieties of apples in the grocery store or at the orchard this time of year and there are several varieties that work well for this recipe! I personally like to use granny smith apples, honey crisp or pink lady. They are all not too sweet and hold up to being cooked well. You want to make sure to choose a variety of apple that is great for cooking.

Do I have to peel the apples?

I definitely recommend it! Apple peels don’t cook down well so they’re not great in baked goods. I like to use an apple peeler corer slicer to make quick work of the apples for this recipe. You can also use a pairing knife or potato peeler to peel your apples easily.

Here’s what you’ll need for this coffee cake

For the Cake Layer:

1 3/4 – Cups Flour

3/4- Cup Sugar

2-tsp Baking Powder

1/4- tsp Salt

1-Egg

1/4- Cup Milk

2 oz Cream Cheese (softened)

4-Tbsp Butter (softened)

For the Apple Filling:

2- Medium Size Apples- peeled and chopped

1-Tbsp Butter

2- Tbsp Sugar

2-tsp Corn Starch

1/4- tsp Cinnamon

For the Cream cheese filling:

4 oz. – Cream Cheese (softened)

1/8- Cup Sugar

1- Egg Yolk

1-tsp Vanilla Extract

First we want to get our oven preheated to 350, and prepare a square 8×8 inch pan by greasing and flouring, spraying with non-stick spray or lining it with parchment paper.

Now we’re going to start with the apple mixture. Combine your chopped apples, sugar, corn starch, and cinnamon in a medium bowl. Place 1 tablespoon of butter in a large skillet and melt it over medium heat. Add in apple mixture and cook over med/low heat for about 5 minutes or until the mixture starts to thicken and the apples are just a little soft. Remove from the heat and set aside.

Next comes the cheesecake filling, mix the cream cheese, sugar, egg yolk and vanilla with in a medium bowl with an electric mixer at low to medium speed until everything is well incorporated and nice and smooth. Don’t over mix this layer, you don’t want a lot of air whipped into the cream cheese layer.

For the cake you can mix by hand or with an electric mixer. This isn’t a typical cake batter, it is thicker, more like a sweet biscuit dough. A stand mixer fitted with the paddle attachment works well.

First gently whisk flour, salt and baking powder together in a small bowl, mixing until well blended.

Then with an electric mixer, or by hand, in a large bowl, or the bowl of a stand mixer mix the cream cheese and butter together, then add in the sugar, and continue mixing until everything is well incorporated.

Add in the egg and milk, and mix thoroughly.

Add in the flour mixture a little at a time mixing between each addition until all of the dry ingredients are incorporated into the wet ingredients.

Spread half of the cake dough across the bottom of your prepared pan, pressing into place evenly. Now spread the apple mixture across the cake layer evenly. Next dollop the cream cheese mixture over the apples making it as even as possible.

Top the cake with the remaining cake dough mixture. Dollop it across the top as evenly as possible across the top of the cake.

Now pop it in the oven for 25-30 minutes or until the top is a nice light golden brown.

Let it cool before serving. It’s delicious warm, or cool, however you like it!

Store any leftovers refrigerated in an airtight container.

Apple Cream Cheese Coffee Cake

This apple cream cheese coffee cake is made with amazing layers of buttery cake, sweet fresh apples, and a rich cream cheese filling. It is perfect with a cup of coffee while enjoying the fall weather!

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Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 9

Author: Krista

Ingredients

• For the Cake Dough-
• 1 3/4 – Cups Flour
• 3/4- Cup Sugar
• 2- tsp Baking Powder
• 1/4- tsp Salt
• 1- Egg
• 1/4- Cup Milk
• 2 oz Cream Cheese softened
• 4- Tbsp Butter softened
• For the Apple Filling:
• 2- Medium Size Apples- peeled and chopped
• 1- Tbsp Butter
• 2- Tbsp Sugar
• 2- tsp Corn Starch
• 1/4- tsp Cinnamon
• For the Cream cheese filling:
• 4 oz. – Cream Cheese softened
• 1/8- Cup Sugar
• 1- Egg Yolk
• 1- tsp Vanilla Extract

Instructions

• First we want to get our oven preheated to 350, and prepare a square 8×8 inch pan by greasing and flouring, spraying with non-stick spray or lining it with parchment paper.
• Now we’re going to start with the apple mixture. Combine your chopped apples, sugar, corn starch, and cinnamon in a medium bowl. Place 1 tablespoon of butter in a large skillet and melt it over medium heat. Add in apple mixture and cook over med/low heat for about 5 minutes or until the mixture starts to thicken and the apples are just a little soft. Remove from the heat and set aside.
• Next comes the cheesecake filling, mix the cream cheese, sugar, egg yolk and vanilla with in a medium bowl with an electric mixer at low to medium speed until everything is well incorporated and nice and smooth. Don’t over mix this layer, you don’t want a lot of air whipped into the cream cheese layer.
• For the cake you can mix by hand or with an electric mixer. This isn’t a typical cake batter, it is thicker, more like a sweet biscuit dough. A stand mixer fitted with the paddle attachment works well.
• First gently whisk flour, salt and baking powder together in a small bowl, mixing until well blended.
• Then with an electric mixer, or by hand, in a large bowl, or the bowl of a stand mixer mix the cream cheese and butter together, then add in the sugar, and continue mixing until everything is well incorporated.
• Add in the egg and milk, and mix thoroughly.
• Add in the flour mixture a little at a time mixing between each addition until all of the dry ingredients are incorporated into the wet ingredients.
• Spread half of the cake dough across the bottom of your prepared pan, pressing into place evenly. Now spread the apple mixture across the cake layer evenly. Next dollop the cream cheese mixture over the apples making it as even as possible.
• Top the cake with the remaining cake dough mixture. Dollop it across the top as evenly as possible across the top of the cake.
• Now pop it in the oven for 25-30 minutes or until the top is a nice light golden brown.
• Let it cool before serving. It’s delicious warm, or cool, however you like it!
• Store any leftovers refrigerated in an airtight container.

Nutrition

Serving: 1g

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