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Homemade Apple Cinnamon Coffee Cake with Cream Cheese Glaze

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A tender, moist coffee cake filled with tart Granny Smith apples, topped with a buttery cinnamon streusel and a tangy cream cheese glaze. Perfect for fall gatherings or a cozy breakfast treat.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (fine sea salt)
  • 1 teaspoon ground cinnamon (Saigon cinnamon preferred)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (full-fat)
  • 2 medium Granny Smith apples, peeled, cored, and diced into 1/2-inch cubes (about 2 cups)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup light brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 cup unsalted butter, cold and cut into small cubes (for streusel)
  • Pinch of salt (for streusel)
  • 4 ounces cream cheese, softened (for glaze)
  • 2 tablespoons unsalted butter, softened (for glaze)
  • 1 cup powdered sugar, sifted (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • 2–3 tablespoons milk (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pan with butter or non-stick spray, then line the bottom with a circle of parchment paper.
  2. Make the streusel first: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it looks like coarse sand with some pea-sized bits. Refrigerate while you make the batter.
  3. Whisk the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Cream the butter and sugars: In another large bowl, beat the softened butter with granulated and brown sugars until light and fluffy—about 3 minutes with a hand mixer. Scrape down the bowl halfway through.
  5. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  6. Alternate the dry ingredients and sour cream: Add half of the flour mixture to the butter mixture and mix on low until just combined. Add the sour cream and mix again. Add the remaining flour mixture and mix until just a few streaks of flour remain. Do not overmix.
  7. Fold in the apples: Use a spatula to gently fold the diced apples into the batter until evenly distributed.
  8. Assemble the cake: Spread the batter evenly into the prepared pan. Sprinkle the cold streusel evenly over the batter, pressing down very lightly.
  9. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel browns too fast after 30 minutes, tent loosely with foil.
  10. Cool completely: Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and turn it out onto the rack. Cool completely—at least 1 hour.
  11. Make the glaze: Beat softened cream cheese and butter together until smooth. Add sifted powdered sugar and vanilla, then beat again. Add milk one tablespoon at a time until the glaze is thick but pourable.
  12. Glaze and serve: Once the cake is completely cool, drizzle the cream cheese glaze over the top. Let it set for 10 minutes before slicing.

Notes

Use Granny Smith apples for best results—they hold their shape. Keep streusel cold for better crumbs. Let cake cool completely before glazing to prevent glaze from sliding off. For dairy-free, use vegan butter and dairy-free sour cream. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: apple cinnamon coffee cake, cream cheese glaze, fall dessert, coffee cake recipe, apple cake

Find it online: https://novanosh.com/homemade-apple-cinnamon-coffee-cake-with-cream-cheese-glaze/