Despite the name, a coffee cake does not have any coffee in it at all. A coffee cake though is a great cake to enjoy served at breakfast, brunch or as a snack with a cup of coffee.
This apple cream cheese coffee cake has a wonderful cake texture and a rich flavor with delicious, Granny Smith spiced apples baked on top.
If you love recipes made with sweet or tart apples, like a traditional apple pie or apple crisp, than you enjoy this Spiced Apple Cream Cheese Apple Cake.
Read More Here What Apple To Use For Cooking & Baking
Spiced Apple Cream Cheese Coffee Cake
Preheat oven to 350°F
Line the bottom of a 8-inch round spring form pan with parchment paper. Lightly grease the rounded sides with unsalted butter or avocado oil. Set aside.
For the topping
2 tablespoons unsalted butter
3 whole cloves
1 ¼ pounds Granny Smith apple, peeled, cored, and chopped into 1/3-inch cubes
2 tablespoons sugar
½ teaspoon ground cinnamon
1/8 teaspoon nutmeg
First peel, core and chop apples into 1/3-inch cubes. Mix together apples, sugar, cinnamon and nutmeg in a medium bowl.
Make sure apples are well coated with the sugar mix.
Heat butter in a large non-stick frying pan on medium heat until the foam subsides. Add whole cloves so they infuse the butter and then add the apple mixture.
Toss apples about until they just begin to soften, but not mushy, about 3-5 minutes. Transfer apples back to the bowl, discard cloves and set aside to cool completely while you prepare the rest of the cake.
For the cheesecake
1 8 oz. cream cheese, at room temperature
1/4 cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 large egg yolk
1 teaspoon all-purpose flour
To a medium add cream cheese. Using a hand mixer, beat cream cheese until smooth and creamy. Add sugar and vanilla extract and continue to beat until smooth and the sugar is mostly dissolved, about 40 seconds. Beat in the cinnamon, nutmeg and clove until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set aside and prepare cake batter.
For the cake
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon salt
6 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
½ cup evaporated milk
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, cardamom and salt.
In medium bowl, beat butter with both sugars until pale and fluffy, about 3 minutes. Beat in vanilla until combined. Add egg and beat until well incorporated and batter is fluffy, about 30 seconds.
Next, add one-third of the flour mixture and beat on low speed until mostly combined. Beat in half of the evaporated milk until blended. Repeat this step by adding half the remaining flour mixture followed by the last of the milk, beating no more than 15 seconds between additions.
After the last bit of milk has been added, beat on medium speed for 3-5 seconds to just make sure the batter is smooth.
Next, fold in the last of the flour mixture using a spatula until evenly combined.
Scrape batter into prepared pan and spread it out evenly. Spread cream cheese mixture over the cake batter. Gently spoon cooled apples over the batter in an even layer.
Bake cake until the cake wobbles ever so slightly in the middle, 45-50 minutes.
Transfer pan to wire rack and let cool completely. Plate and serve.
Desserts with apples are so delicious. Enjoy making and baking this Apple Cinnamon Upside-Down Cake.
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