Apple Coffee Cake with Cream Cheese Filling

Some coffee cakes are good, and some are the kind you remember. This apple coffee cake with cream cheese filling is the second kind. A moist sour cream cake loaded with fresh chopped apples forms the base, a ribbon of sweet cream cheese runs through the middle like a cheesecake, and a thick, buttery cinnamon streusel bakes into a crunchy golden crown. Every square has soft cake, tender apple, creamy filling and crisp topping.

It is a classic for a reason. Coffee cake was made for slow weekend mornings, holiday brunches and afternoon coffee with friends, and the cream cheese layer turns it from a simple snack into something special. The batter is easy, the streusel is made by hand, and everything bakes in one 9 x 13 inch pan. It also keeps well, which makes it a great make-ahead dessert for a crowd.

Why You’ll Love This Recipe

• A cheesecake layer and an apple cake in one pan
• Moist and tender, thanks to sour cream
• Chunks of real apple in every bite
• A thick cinnamon streusel with a buttery crunch
• Baked in a single 9 x 13 inch pan, which feeds a crowd
• Easy to make ahead, and even better the next day
• Perfect for brunch, potlucks, holidays and fall baking

The tang of the cream cheese and the sour cream balances the sweetness, so it never feels too heavy.

What Does Apple Coffee Cake with Cream Cheese Filling Taste Like?

This cake tastes like warm cinnamon, brown sugar and baked apples, with the creamy tang of cheesecake running through the center. The cake itself is buttery and mildly sweet, the apples add a tart-sweet juiciness, and the streusel gives a toasty, caramel-like flavor.

The texture is a lovely contrast. The cake is soft, moist and tender, the cream cheese layer is smooth and dense like a thin cheesecake, and the streusel on top is crumbly and crisp. Chilled, the filling firms up and tastes richer.

Recipe Overview

• Prep Time: about 35 minutes
• Bake Time: about 50 to 60 minutes
• Oven Temperature: 350°F
• Pan: 9 x 13 inch baking pan
• Yield: about 16 pieces
• Difficulty: Medium

Ingredients

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For the streusel:

• 3/4 cup (94 g) all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons (85 g) cold unsalted butter, cubed

For the cream cheese filling:

• 8 ounces (227 g) cream cheese, softened
• 1/3 cup (67 g) granulated sugar
• 1 large egg
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

For the cake:

• 3 cups (375 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (113 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (230 g) sour cream
• 1/2 cup whole milk
• About 1 1/2 pounds apples (4 medium), peeled, cored and chopped into small pieces

Ingredient Notes

Apples

Choose firm baking apples, such as Granny Smith, Honeycrisp, Braeburn or Jonagold, that hold their shape in the oven. Chop them into pieces about the size of a small marble, so they soften evenly. Tossing them lightly in a spoonful of flour from the recipe helps keep them from sinking.

Cream cheese

Use full-fat block cream cheese, softened to room temperature, not spreadable tub cream cheese, which has extra moisture. Soft cream cheese beats smooth without lumps, which gives a silky layer.

Sour cream

Sour cream adds moisture and a mild tang to the batter. Use full-fat sour cream at room temperature, and substitute plain Greek yogurt if needed.

Streusel

The streusel uses cold butter cut into the flour and sugars, which creates large, buttery crumbs that stay crisp. Keep it in the refrigerator until you are ready to use it.

Spices

Cinnamon is the star in both the cake and the streusel, with a little nutmeg for warmth. Use fresh spices for the best flavor. A pinch of cardamom is a nice addition if you like it.

Flour and leavening

Spoon and level the flour, or weigh it, since too much flour dries out the cake. Make sure the baking powder and baking soda are fresh so the thick batter rises properly.

Kitchen Tools You’ll Need

• 9 x 13 inch baking pan and parchment paper
• Hand mixer or stand mixer
• Three mixing bowls
• Vegetable peeler and sharp knife for the apples
• Rubber spatula and whisk
• Measuring cups and spoons, or a kitchen scale
• Toothpick and wire rack

Substitutions and Variations

• Pears: Replace one or two of the apples with pears for a softer fruit flavor.
• Nuts: Add 1/2 cup of chopped walnuts or pecans to the streusel.
• Caramel drizzle: Drizzle the cooled cake with caramel sauce for a decadent finish.
• Vanilla glaze: Whisk 1 cup of powdered sugar with 2 tablespoons of milk and drizzle over the cake.
• Greek yogurt: Replace the sour cream with plain Greek yogurt.
• Lemon zest: Add the zest of one lemon to the cream cheese filling for a bright note.
• Raisins: Fold in 1/2 cup of raisins with the apples.

How to Make Apple Coffee Cake with Cream Cheese Filling

Make the streusel and cream cheese filling first, then mix the batter and fold in the apples. Layer half the batter, the cheesecake filling and the rest of the batter, then crown it with streusel and bake until golden. Keeping the filling away from the edges prevents it from sticking to the pan.

Step-by-Step Instructions

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1. Prepare the pan. Heat the oven to 350°F. Grease a 9 x 13 inch pan and line it with parchment paper, leaving an overhang on the long sides.
2. Make the streusel. Mix the flour, brown sugar, granulated sugar, cinnamon and salt. Cut in the cold butter with your fingers until large crumbs form, and refrigerate until needed.
3. Make the filling. Beat the softened cream cheese with 1/3 cup sugar until smooth. Beat in the egg, 1 tablespoon flour and 1 teaspoon vanilla until creamy, and set aside.
4. Mix the dry ingredients. Whisk the 3 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg and 1/2 teaspoon salt together.
5. Cream the butter and sugar. In a large bowl, beat the softened butter and 1 1/4 cups sugar until light and fluffy. Beat in the eggs one at a time, then 2 teaspoons vanilla.
6. Make the batter. Add the flour mixture in three parts, alternating with the sour cream and milk, mixing just until combined. Fold in the chopped apples.
7. Layer. Spread half of the batter in the pan. Spoon the cream cheese filling over the batter and spread it gently, leaving a small border around the edges.
8. Top. Dollop the remaining batter over the filling and spread it carefully to cover. Sprinkle the streusel evenly over the top.
9. Bake. Bake for 50 to 60 minutes, until a toothpick inserted in the cake (not the filling) comes out clean and the streusel is golden.
10. Cool. Cool in the pan for at least 45 minutes, lift out with the parchment and cut into squares. Refrigerate leftovers.

Tips for Success

• Soften the cream cheese fully so the filling has no lumps.
• Chop the apples small and dry them with a paper towel so they do not make the batter wet.
• Keep the streusel cold until it goes in the oven for the crunchiest topping.
• Do not overmix the batter once the flour goes in, or the cake may turn tough.
• Leave a border of batter around the filling so the cream cheese does not stick to the pan.
• Test the cake in a spot without filling, since the cream cheese layer stays soft.
• Let the cake cool before cutting, and chill it for cleaner squares.

How to Know It’s Done

The streusel should be deep golden, the edges should pull away slightly from the pan, and a toothpick inserted into the cake portion should come out clean or with a few moist crumbs. The cream cheese layer may still look soft in the center, and it will firm up as the cake cools.

What to Serve With Apple Coffee Cake

Serve squares warm or at room temperature with hot coffee, tea or a glass of cold milk. A spoonful of whipped cream or vanilla ice cream makes it a dessert. For a coffee cake brunch spread, add Grandma’s coffee cake muffins and a slice of applesauce bread.

Storage Instructions

Because of the cream cheese and sour cream, store the cake covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 15 to 20 minutes before serving. The streusel softens in the refrigerator, and warming a piece for a few minutes in a 325°F oven crisps it again.

Freezing Instructions

Cut the cooled cake into squares, wrap each piece tightly, and freeze in a freezer bag for up to 2 months. Thaw in the refrigerator overnight, then warm briefly in the oven. The cream cheese layer may be slightly softer after thawing but still delicious.

Common Mistakes

• Using cold cream cheese. It leaves lumps in the filling.
• Cutting the apples too large. Big pieces stay firm and make the cake uneven.
• Spreading the filling to the edges. It can stick to the pan and burn.
• Overbaking. This dries the cake, so check at 50 minutes.
• Cutting while warm. The filling needs time to set.
• Letting the streusel warm up. It melts into the batter instead of staying crumbly.

Frequently Asked Questions

Do I have to refrigerate this coffee cake?

Yes. Because of the cream cheese and sour cream, it should be refrigerated after cooling. Leave it out for no more than a couple of hours.

Can I make it ahead?

Yes. It tastes even better the next day, so bake it a day ahead and keep it covered in the refrigerator.

Can I use a different pan?

A 9 x 13 inch pan is recommended for this amount of batter. A smaller pan would need a longer bake time and has not been tested.

Can I use canned apple pie filling?

Fresh apples give the best texture and flavor. Pie filling is much wetter and sweeter, so it is not recommended.

Why is my streusel melting into the cake?

The butter was probably too warm or the crumbs were too fine. Use cold butter, leave large crumbs and chill the streusel before using.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture. Low-fat versions contain more water and can make the filling loose.

Can I make it gluten-free?

A gluten-free all-purpose flour blend may work, but it has not been tested in this recipe.

Recipe Background

Coffee cake got its name from the tradition of serving cake with coffee, a custom brought to America by German, Scandinavian and Eastern European immigrants. The classic coffee cake is a tender sour cream cake with a cinnamon streusel, baked in a simple pan and served for breakfast or an afternoon break.

Cream cheese fillings became popular in the mid-20th century, when cream cheese was widely available, and bakers began adding a cheesecake-like layer to coffee cakes. Pairing it with apples is a fall favorite. This Poulef recipe follows that popular style and was developed with amounts adapted for a 9 x 13 inch pan.

Conclusion

This apple coffee cake with cream cheese filling is moist, creamy, cinnamon-scented and wonderfully satisfying. It looks beautiful when sliced, tastes even better the next day and feeds a crowd. Make it for your next brunch and watch the pan empty. Happy baking!

More Delicious Recipes You’ll Love

• Fluffy Apple Cottage Cheese Cake
• Classic Coffee Cake
• The Best Homemade Coffee Cake
• German Streusel Crumb Cake
• Lemon Cream Cheese Bread

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Nutritional Information

Nutrition is an approximate estimate per piece (16 pieces), calculated from standard ingredient values. Actual numbers will vary with the size of your apples and how you cut the cake.

Nutrient	Amount per Serving
Calories	427
Carbohydrates	58g
Protein	6g
Fat	19g
Saturated Fat	12g
Cholesterol	84mg
Sodium	272mg
Fiber	2g
Sugar	33g

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