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Cream Cheese Apple Coffee Cake

Cream cheese apple coffee cake with a tender crumb, cinnamon apple filling, and a buttery cinnamon streusel. Bakes up golden with a visible cream cheese layer and caramelized topping 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 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 oven to 350F and grease a 9x13 dish so the cake releases cleanly.
  2. Make the streusel by combining flour, brown sugar, and cinnamon, then cut in the cold butter until the mixture looks like coarse crumbs.
  3. Beat the cream cheese layer until smooth and creamy, then set aside.
  4. Toss the apple layer ingredients together so the diced apples are evenly coated with sugar and cinnamon.
Mix the cake batter
  1. Beat the butter and granulated sugar until fluffy, then add the eggs and vanilla and mix until incorporated.
  2. Alternate adding the flour mixture and sour cream into the batter, mixing just until no dry streaks remain.
Assemble and bake
  1. Spread the batter in the pan, then dollop the cream cheese over the top and spread gently.
  2. Top with the cinnamon apples, then scatter the streusel over everything for a crumbly golden layer.
  3. Bake for 45–50 minutes at 350F until a toothpick comes out clean and the streusel is set and lightly browned.

Notes

Pro tip: soften the cream cheese fully so it spreads into an even layer without lumps. Store covered in the refrigerator up to 4 days; rewarm slices for 10–15 minutes at 300F. Freezing is yes—freeze up to 2 months, thaw overnight in the fridge, and rewarm before serving. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (texture stays tender).