Description
A moist sour cream coffee cake packed with fresh apples, filled with a sweet cream cheese layer and topped with a thick brown sugar cinnamon streusel, baked in a 9 x 13 inch pan.
Ingredients
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
Instructions
1. Preheat the oven to 350°F. Grease a 9 x 13 inch baking 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. Refrigerate while you make the rest.
3. Make the filling: beat the softened cream cheese and 1/3 cup sugar until smooth. Beat in the egg, 1 tablespoon flour and 1 teaspoon vanilla until creamy. Set aside.
4. Whisk the 3 cups flour, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg and 1/2 teaspoon salt together.
5. 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. Add the flour mixture to the butter mixture in three parts, alternating with the sour cream and milk, mixing just until combined. Fold in the chopped apples.
7. 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. Dollop the remaining batter over the filling and spread it carefully to cover. Sprinkle the streusel evenly over the top.
9. 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 in the pan for at least 45 minutes, then lift out using the parchment and cut into squares. Refrigerate leftovers.
Notes
Based on the widely published apple coffee cake with cream cheese filling (sour cream apple batter, a sweetened cream cheese layer between two layers of batter, brown sugar cinnamon streusel, 350°F). The sources differ in pan size and amounts, so the quantities, the 9 x 13 inch pan and the 50 to 60 minute bake time were developed for Poulef. It is untested, so test it once before publishing.
Use firm baking apples such as Granny Smith, Honeycrisp or Braeburn, and chop them small so they bake through.
The cream cheese layer may look slightly soft in the center when done. It sets as it cools.
Yield (16 pieces) and nutrition are estimates.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 427
- Sugar: 33g
- Sodium: 272mg
- Fat: 19g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 84mg