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This Delectable Apple Coffee Cake with Cream Cheese Filling has been my signature dish for family brunches for years. The combination of tender cake, spiced apples, and creamy cheese swirl creates the perfect balance of flavors that keeps everyone coming back for seconds.
I first created this recipe when hosting a last-minute Sunday brunch for unexpected guests. The cake was such a hit that it has become requested at every family gathering since, especially during apple season when the fruit is at its peak sweetness.
Ingredients
- All-purpose flour: Provides the perfect structure without being too heavy
- Granulated sugar: Balances the tartness of the apples beautifully
- Unsalted butter: Adds richness and helps create a tender crumb
- Brown sugar: Brings a caramel undertone that complements the apples
- Baking powder and baking soda: Work together for the perfect rise
- Salt: Enhances all the flavors without making the cake taste salty
- Cinnamon: Brings warm spice notes that pair perfectly with apples
- Buttermilk: Creates incredible moisture and a slight tanginess
- Large eggs: Bind everything together and add structure
- Vanilla extract: Brings depth of flavor to the entire cake
- Fresh apples: Provide moisture and sweet-tart pockets throughout the cake
- Cream cheese: Creates a luxurious, tangy layer that contrasts with the sweet cake
- Powdered sugar: Sweetens the filling without making it grainy
- Vanilla extract: Rounds out the flavor profile of the filling
Step-by-Step Instructions
- Preheat and Prepare:
- Turn your oven to 350°F and position a rack in the center. While waiting for the oven to reach temperature, thoroughly grease a 9×13 inch baking dish with butter, making sure to get into all corners and slightly up the sides. This prevents any sticking and makes serving much easier.
- Create the Batter Base:
- In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer on medium speed, beat these ingredients for a full 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air which helps create a tender cake crumb.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until they are thoroughly combined. This ensures even distribution of the leavening agents throughout the final batter. The cinnamon should be visible as tiny specks throughout the flour mixture.
- Finish the Batter:
- To your butter-sugar mixture, add the eggs one at a time, beating well after each addition until fully incorporated. Pour in the buttermilk and vanilla extract, then mix until the wet ingredients are well combined. The mixture may look slightly curdled at this point, but that is perfectly normal. Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed just until no dry streaks remain. Overmixing will develop gluten and result in a tough cake.
- Incorporate the Apples:
- Gently fold in the diced apples using a rubber spatula with a few careful strokes. You want the apple pieces distributed evenly throughout the batter without crushing them or overmixing the batter. The apples should maintain their distinct pieces rather than dissolving into the batter.
- Prepare the Cream Cheese Filling:
- In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and no lumps remain. This should take about 2 minutes with an electric mixer. The filling should be spreadable but not runny.
- Assemble the Cake:
- Pour half of your cake batter into the prepared baking dish, spreading it into an even layer with a spatula. Drop spoonfuls of the cream cheese filling randomly across the surface. Using a butter knife, gently swirl the cream cheese into the batter with figure-eight motions, being careful not to mix it completely. Pour the remaining batter over top and spread it gently to cover the cream cheese layer.
- Add Optional Topping:
- Mix a tablespoon of sugar with a sprinkle of cinnamon and distribute it evenly over the top of the cake for a sweet, spiced crust that will caramelize slightly during baking.
- Bake to Perfection:
- Place the cake in your preheated oven and bake for 35-40 minutes, or until a wooden toothpick inserted into the center comes out clean with a few moist crumbs. The top should be golden brown and spring back when lightly touched. If the top browns too quickly, loosely cover with aluminum foil for the remainder of the baking time.
- Cool Before Serving:
- Allow the cake to cool in the pan on a wire rack for at least 15 minutes before serving. This resting period allows the cake to set properly and makes it easier to cut clean slices. The cake will be very fragrant and slightly warm when served, perfect alongside coffee or tea.
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The apples are truly the star of this recipe. I learned from my grandmother that leaving some larger chunks creates pockets of warm, tender fruit throughout the cake that burst with flavor when you bite into them. My family particularly loves when I make this cake during our annual apple picking tradition using freshly harvested fruit.
Making Ahead and Storage
This apple coffee cake actually improves in flavor after sitting overnight, making it perfect for planning ahead. After cooling completely, cover the cake tightly with plastic wrap or aluminum foil and store at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days. The cream cheese filling makes refrigeration necessary after the second day. To refresh slices, warm them for 10-15 seconds in the microwave for that just-baked taste.
Perfect Apple Selection
The type of apple you choose dramatically impacts the final flavor of your cake. For a balanced sweet-tart profile, I recommend using a combination of apple varieties. Granny Smith apples provide tartness and hold their shape well during baking, while Honeycrisp or Gala add sweetness and juiciness. Avoid Red Delicious as they tend to become mushy. For the best texture, dice the apples into roughly 1/4-inch pieces rather than larger chunks to ensure they cook through properly.
Serving Suggestions
This coffee cake shines as the centerpiece of a breakfast or brunch spread. Serve it alongside a protein like scrambled eggs or bacon to create a balanced meal. For dessert applications, try warming slices slightly and topping with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. During fall and winter months, pair slices with hot spiced cider or a caramel latte for an indulgent seasonal treat that will warm everyone from the inside out.
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Enjoy every bite of this delightful apple coffee cake—it’s the perfect addition to any brunch or dessert table!
Frequently Asked Questions
- → What kind of apples work best for this coffee cake?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work best as they hold their shape during baking and provide a nice contrast to the sweet cake. You'll need about 2 medium apples to yield the 2 cups required in the recipe.
- → Can I make this cake ahead of time?
Yes, this apple coffee cake can be made 1-2 days ahead of time. Store it covered at room temperature for up to 2 days or refrigerate for up to 5 days. The cream cheese filling means refrigeration is recommended for longer storage. Warm individual slices slightly before serving.
- → How do I know when the cake is done baking?
The cake should be golden brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs (but no wet batter). Due to the cream cheese filling, be sure to check the cake portion rather than just the filling when testing.
- → Can I freeze this coffee cake?
Yes, this cake freezes well. Cool completely, then wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature or warm slightly before serving.
- → What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it begins to curdle slightly, then use as directed in the recipe.
- → Can I add nuts to this coffee cake?
Absolutely! Chopped walnuts or pecans make excellent additions to this coffee cake. Add about 1/2 to 3/4 cup of chopped nuts either to the batter or sprinkle them on top before baking for added texture and flavor.