Apple Coffee Cake Cream Cheese (Print Version)
# Ingredients:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
1 cup granulated sugar
03 -
½ cup unsalted butter, softened
04 -
1 cup brown sugar, packed
05 -
2 teaspoons baking powder
06 -
½ teaspoon baking soda
07 -
½ teaspoon salt
08 -
1 teaspoon cinnamon
09 -
1 cup buttermilk
10 -
2 large eggs
11 -
2 teaspoons vanilla extract
12 -
2 cups apples, peeled and diced (about 2 medium apples)
→ Cream Cheese Filling
13 -
8 ounces cream cheese, softened
14 -
1 tablespoon powdered sugar
15 -
½ teaspoon vanilla extract
→ Optional Topping
16 -
1 tablespoon sugar
17 -
Cinnamon for sprinkling
# Instructions:
01 -
Set oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
02 -
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
04 -
Add eggs, buttermilk, and vanilla to the butter mixture and stir until well blended. Slowly incorporate the dry ingredients, stirring just until combined. Fold in the diced apples.
05 -
In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
06 -
Pour half of the batter into the prepared baking dish and spread evenly. Drop spoonfuls of cream cheese mixture over the top and gently swirl with a butter knife. Pour remaining batter over this layer and spread evenly.
07 -
If desired, mix a tablespoon of sugar with cinnamon and sprinkle over the top of the batter.
08 -
Bake in preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
09 -
Allow cake to cool for at least 15 minutes before serving. Pairs wonderfully with coffee.
# Notes:
01 -
For best results, use firm baking apples like Granny Smith or Honeycrisp
02 -
The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days