Apple Coffee Cake Cream Cheese (Print Version)

# Ingredients:

→ Crisp Topping

01 - 1/2 cup all-purpose flour
02 - 1/4 cup light brown sugar
03 - 1/4 cup granulated sugar
04 - 1/2 cup rolled oats
05 - 1 teaspoon cinnamon
06 - 1/3 cup unsalted butter, melted

→ Cinnamon-Sugar

07 - 5 tablespoons light brown sugar
08 - 1 1/2 teaspoons ground cinnamon

→ Apple Filling

09 - 1 lb peeled and diced apples (Golden Delicious and Gala recommended)
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon ground cinnamon

→ Cake

12 - 1 1/2 cups all-purpose flour
13 - 1 1/2 teaspoons baking powder
14 - 1/2 teaspoon salt
15 - 6 tablespoons unsalted butter, room temperature
16 - 2/3 cup sugar
17 - 2 large eggs, room temperature
18 - 1 1/2 teaspoons vanilla extract
19 - 3/4 cup sour cream

→ Cheesecake Filling

20 - 12 oz cream cheese, room temperature
21 - 1/3 cup granulated sugar
22 - 1 teaspoon vanilla extract
23 - 1 large egg

→ Glaze

24 - 3/4 cup powdered sugar
25 - 2 tablespoons milk or cream
26 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Grease a 9-inch springform pan with baking spray and line the bottom with parchment paper. Adjust the oven rack to the lower third position and preheat the oven to 350°F.
02 - Combine flour, oats, brown sugar, granulated sugar, and cinnamon. Add the melted butter and mix with a fork to form crumbs. Set aside.
03 - In a small bowl, whisk together the light brown sugar and cinnamon. Set aside.
04 - Peel, core, and dice the apples into small cubes (about 1/3 to 1/2 inch). Toss with cinnamon and granulated sugar in a large bowl and set aside.
05 - Whisk the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the room-temperature butter with sugar and vanilla extract. Add eggs, one at a time, mixing to combine. Mix in sour cream. Gradually add the dry ingredients, mixing until combined and no lumps remain. Scrape down the sides of the bowl with a rubber spatula.
06 - Beat the cream cheese with sugar and vanilla until smooth. Add the egg and mix just until combined. Set aside.
07 - Spread half of the cake batter into the prepared pan to create a thin layer. Scatter half of the apple filling on top, pressing gently to sink the apples slightly into the batter. Sprinkle with half of the cinnamon sugar. Spread the cheesecake mixture evenly over the apples, avoiding the edges of the pan. Add half of the remaining apple filling and sprinkle with remaining cinnamon sugar. Spread the remaining batter on top, smooth with a spoon, and top with the remaining apple filling, cinnamon sugar, and crisp topping.
08 - Bake in the preheated oven for 70 to 90 minutes or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent it with aluminum foil after 40 to 50 minutes. Let the cake cool in the pan on a cooling rack for 20 to 30 minutes, then run a knife around the edges, release the springform ring, and remove the cake.
09 - Mix powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake. Store the cake on the counter for up to one day or in the fridge for up to a week.

Back