Apple Cream Cheese Coffee Cake

Apple Cream Cheese Coffee Cake

countrycooker67 1

"A nice little pick-me-up on a cold winter morning ."

Ingredients 1 h 15 m {{adjustedServings}} servings 297 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
  2. Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
  3. Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
  4. Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
  5. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Tips & Tricks
Passover Apple Cake

This traditional apple cake will be the hit of your Seder.

How to Make Pineapple Upside-Down Cake

In a topsy-turvy world, this may be the perfect dessert.

Rate recipe

Your rating


Reviews 7

  1. 7 Ratings


Followed the recipe to the letter, and it was perfectly cooked at 50 minutes. Only thing I did differently was bake it in a 10" springform pan, rather than a 10" tube pan. This turned out very moist, light, and the cream cheese filling gives you a hint of cheesecake (IMO). Next time, I'll double the amount of cinnamon in the topping, as I'd like to taste more of it. Makes a big coffee cake, and a good one, too.


I used 250g regular (not low-fat) cream cheese which is more than the recipe stated (just so I didn't have a teeny bit left lurking in the fridge). I also used natural unsweetened yoghurt instead of sour cream because I had no sour cream left. The cake is super soft and moist - I'd make the recipe again just for the cake texture. I was tempted to add lemon to the apples and may do so next time. The last change I'd make is to add some butter to the streusel topping to help hold it on the cake.


I rated it 4 stars because it needs a bit of tweaking, but has a good base to start. The only change I made before baking it was to add cinnamon to both the cream cheese and the batter itself, glad I did or it would have been very bland, and substituted white sugar for the icing sugar. Also, since I was using a bundt pan I put the chopped nuts, along with some oatmeal on the bottom, and then put the batter on top. Turned out good, next time I'll put more. The cake is very sweet, so I will make it with a little less sugar next time. I foung the cream cheese filling a bit heavy, next time I will add a bit of sour cream to it to thin it out. Everyone here at work liked it, the cake is very moist, I will definitely make it again with those changes and update my review.