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Cream Cheese Apple Coffee Cake

Cream cheese apple coffee cake with a cinnamon streusel topping and hidden cream cheese layer. Baked until golden and tender, with caramelized edges and a toothpick-clean center.
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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: 380
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
  1. Preheat the oven to 350F and grease a 9x13 dish, so it’s ready for assembly. Visual cue: the pan looks evenly coated with a thin sheen.
Make streusel
  1. Combine flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Visual cue: you should see small, sandy clumps rather than a smooth paste.
Make filling and batter
  1. Beat the cream cheese layer ingredients until smooth. Visual cue: the mixture becomes glossy and free of lumps.
  2. Toss the apple layer ingredients together until the diced apples are evenly coated. Visual cue: the apples look lightly speckled and slightly glossy.
  3. Beat the butter and sugar until fluffy, then add eggs and vanilla. Visual cue: the mixture lightens in color and looks thicker.
  4. Alternate adding the flour mixture and sour cream, mixing just until combined. Visual cue: the batter looks smooth and holds together without streaks.
Assemble and bake
  1. Spread the batter in the pan, then dollop the cream cheese over the top and spread gently. Visual cue: cream cheese forms swirls and streaks rather than fully mixing in.
  2. Top with cinnamon apples, then scatter the streusel over everything. Visual cue: the surface is covered with a crumbly, golden-brown potential topping.
  3. Bake for 45-50 minutes until a toothpick comes out clean. Visual cue: the top is golden and the center no longer looks wet.

Notes

For the cleanest slices, let the coffee cake cool for at least 15 minutes before cutting; it sets as it cools and keeps the cream cheese layer intact. Store covered in the refrigerator up to 4 days; rewarm slices in the microwave for 15–25 seconds. Freezing is yes—freeze individual slices wrapped tightly for up to 2 months. For a lighter option, use low-fat sour cream and reduced-fat cream cheese, keeping the bake time the same.