Apple Cream Cheese Coffee Cake

Apple Cream Cheese Coffee Cake

5 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 .”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

ADVERTISEMENT

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.

Share It

Reviews (5)

Rate This Recipe
lutzflcat
2

lutzflcat

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.

SevenGreenApples
1

SevenGreenApples

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.

Asma
1

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! :)

More Reviews

Similar Recipes

Cream Cheese Coffee Cake II
(54)

Cream Cheese Coffee Cake II

Polish Cream Cheese Coffee Cake
(40)

Polish Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake
(32)

Raspberry Cream Cheese Coffee Cake

Sour Cream Blueberry Coffee Cake
(23)

Sour Cream Blueberry Coffee Cake

Apple Sour Cream Streusel Cake
(11)

Apple Sour Cream Streusel Cake

Zucchini Cake with Cream Cheese Applesauce Icing
(7)

Zucchini Cake with Cream Cheese Applesauce Icing

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

Top

<

previous recipe:

Polish Cream Cheese Coffee Cake

>

next recipe:

Cream Cheese Coffee Cake II