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Cream Cheese Apple Coffee Cake

Cream Cheese Apple Coffee Cake with a creamy middle layer, cinnamon apples, and a golden streusel topping baked until toothpick-clean. Expect a tender crumb with caramelized edges on the apples.
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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: 360
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 and streusel
  1. Preheat oven to 350F and grease a 9x13 dish so it’s ready for layering.
  2. Make streusel by combining flour, brown sugar, and cinnamon, then cut in cold butter until crumbly.
Mix fillings and cake batter
  1. Beat the cream cheese layer until smooth.
  2. Toss the apple layer ingredients together until the diced apples are evenly coated with sugar and cinnamon.
  3. Beat butter and sugar until fluffy, then add eggs and vanilla.
  4. Alternate mixing in the flour mixture and sour cream just until combined.
Assemble and bake
  1. Spread the batter in the greased pan.
  2. Dollop the cream cheese mixture over the batter and spread gently.
  3. Top with cinnamon apples, then scatter the streusel over everything.
  4. Bake 45-50 minutes until a toothpick comes out clean and the topping looks golden at the edges.

Notes

For clean slices, cool the coffee cake in the pan for at least 20 minutes before cutting—this helps the cream cheese layer set. Refrigerate covered up to 4 days. Freezing is yes: freeze individual slices up to 2 months and thaw overnight in the fridge. If you want a lighter option, use low-fat sour cream and light cream cheese for a slightly less rich but still creamy layer.