Apple Cream Cheese Coffee Cake

Apple Cream Cheese Coffee Cake

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
countrycooker67
Recipe by  countrycooker67

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

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

Directions

  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.

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Reviews (4)

Rate This Recipe
Asma
0

Asma

This was delicious! Served it warm with vanilla icecream :D I also added a little bit of cinnamon to the cream cheese filling, to amp up the flavour. Thanks for sharing! :)

Lekili_
0

Lekili_

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.

duboo
0

duboo

Fantastic! I followed the recipe exactly with a couple of minor details: I doubled the cinnamon as recommended by lutzflcat and I baked in four individual pint Corningware baking dishes. I reduced baking time by about 10 or 15 minutes for these portions. Oh, and I skipped the nuts for personal preference. One huge eater, would eat one dish, or two big eaters eat the same, but one of those in about 4 is about right for most people, so I would say this entire recipe serves 12-16 normal portions. I made a couple of rookie mistakes when making these, but didn't seem to affect the outcome. Also when making it, I thought it was pretty skimpy on the cream cheese filling, but I restrained myself and followed the recipe. I'm glad I did as it was just the right amount. Thank you for a great recipe.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 34.1 g
  • 11%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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