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Apple Coffee Cake with a Cream Cheese Layer

Apple coffee cake with a cream cheese layer is baked in a 9x13-inch pan with cinnamon apples and a buttery oat topping. The tender cake, creamy middle, and golden crumble make each slice a satisfying mix of textures.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling 1 hour
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 0.5 cup vegetable oil divided
  • 1 tsp vegetable oil divided
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
For the cream cheese layer
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup confectioners' sugar
  • 1 egg large
For the apples
  • 2 apples medium, about 2 cups, peeled, cored, and diced
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
For the oat topping
  • 1 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed
  • 6 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake batter
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan with 1 teaspoon of the vegetable oil.
  3. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  4. In a second bowl, whisk the granulated sugar, eggs, remaining 1/2 cup vegetable oil, sour cream, and vanilla until smooth.
  5. Add the wet mixture to the flour mixture and fold just until no dry streaks remain.
  6. Spread the thick batter evenly in the prepared pan.
Make the cream cheese layer
  1. Beat the cream cheese and confectioners' sugar in a medium bowl until smooth.
  2. Beat in the egg until fully combined.
  3. Dollop the cream cheese mixture over the cake batter.
  4. Gently spread the cream cheese mixture into an even layer.
Prepare the apples
  1. Toss the diced apples with the cornstarch and cinnamon.
  2. Scatter the apples evenly over the cream cheese layer.
Make the oat topping
  1. Stir the oats, brown sugar, and melted butter together until evenly moistened.
  2. Sprinkle the mixture over the apples.
Assemble and bake
  1. Bake at 350°F for 50-60 minutes, until the topping is golden, the cake near the edge tests clean, and the center of the cream cheese layer registers 160°F on an instant-read thermometer.
  2. Cool in the pan on a rack for at least 1 hour before slicing.
  3. Refrigerate leftovers within 2 hours.

Notes

For the best texture, fold the cake batter just until no dry streaks remain. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream cheese layer may change texture. For a gluten-free variation, use a 1:1 gluten-free flour blend and certified gluten-free oats.