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Cream Cheese Apple Coffee Cake

Cream cheese apple coffee cake with a tender vanilla crumb, a smooth cream cheese layer, and cinnamon-sugar apples tucked inside. Baked until the streusel turns golden with caramelized edges.
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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: 420
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 lb unsalted butter softer
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 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 butter cold
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x13 baking dish so the cake releases cleanly.
Make streusel, cream cheese layer, and apples
  1. Make streusel by combining flour, brown sugar, cinnamon, and cold butter with a fork until crumbly, then set aside with visible small clumps.
  2. Beat cream cheese layer ingredients together until smooth, then set aside for easy dolloping.
  3. Toss diced apples with sugar and cinnamon until evenly coated, then set aside as a fragrant spiced layer.
Build and bake
  1. Beat butter and granulated sugar until fluffy, about a few minutes, so the mixture looks lighter in color.
  2. Add eggs one at a time and mix, then stir in vanilla extract for a smooth batter base.
  3. Alternate adding the flour mixture and sour cream, mixing just until incorporated each time for a tender crumb.
  4. Spread the cake batter in the prepared pan and dollop the cream cheese mixture over the top, then gently spread to even it out.
  5. Top with cinnamon apples and sprinkle streusel over everything, ensuring the crusty crumbs cover most of the surface.
  6. Bake for 45-50 minutes at 350F until a toothpick comes out clean and the streusel is golden with caramelized edges.

Notes

Pro tip: Soften the cream cheese and butter enough to mix until smooth—lumps can stay visible after baking. Store covered in the refrigerator up to 4 days; rewarm slices in the microwave for 15-25 seconds. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and reduced-fat sour cream (texture stays creamy but may be slightly softer).