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Cream Cheese Apple Coffee Cake

Cream Cheese Apple Coffee Cake with a tender sour-cream cake, smooth cream cheese layer, cinnamon apples, and a buttery streusel topping. Bakes until the top turns golden and caramelized, with a toothpick test clean in the 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 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

Method
 

Preheat and prep
  1. Preheat oven to 350F and grease a 9x13 baking dish.
Make streusel
  1. Combine flour, brown sugar, cinnamon, and cold butter in a bowl and work with a fork until crumbly, then set aside.
Make cream cheese layer
  1. Beat cream cheese, sugar, egg, and vanilla until smooth, then set aside.
Prepare apple layer
  1. Toss diced apples with sugar and cinnamon, then set aside.
Mix the cake batter
  1. Beat butter and granulated sugar until fluffy, then add eggs and vanilla.
  2. Alternate adding the flour mixture and sour cream, mixing just until combined.
Assemble and bake
  1. Spread cake batter in the prepared pan, then dollop cream cheese mixture over the surface and spread gently.
  2. Top with cinnamon apples, then sprinkle streusel over everything.
  3. Bake for 45-50 minutes at 350F until a toothpick comes out clean.

Notes

For the cleanest layers, spread the cream cheese gently so it doesn’t fully mix into the batter; a light swirl is fine. Store covered in the refrigerator up to 4 days, and rewarm individual slices in the microwave for 15–25 seconds. Freezing is yes—freeze cooled cake slices airtight up to 2 months; thaw overnight in the fridge. For a lighter option, use low-fat cream cheese and reduced-fat sour cream (texture stays tender, though streusel may brown slightly less).