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This cinnamon apple cake mixes the homey tastes of spiced apples with a smooth cheesecake middle and a crunchy oat finish. Every bite gives you different textures that work together perfectly, making it great for autumn get-togethers or lazy weekend breakfasts.
I came up with this cake while putting together a fall breakfast for my friends and now it's what everyone asks me to bring in autumn. The way apple and cinnamon smells fill up the kitchen brings everyone wandering in before I even call them to eat.
Ingredients
- All purpose flour: Forms the base for both cake and topping
- Brown sugar: Gives moisture and rich taste in every layer
- Sour cream: Makes the cake super soft
- Cream cheese: Brings that tangy cheesecake flavor we all love
- Golden Delicious and Gala apples: Mix sweet taste with good baking structure
- Cinnamon: Shows up throughout for warmth in every mouthful
- Rolled oats: Make that must-have crunchy top
Step-by-Step Instructions
- Prepare the pan:
- Put parchment in a 9 inch springform pan and butter the sides well. This stops sticking and helps your cake look amazing when served.
- Mix the crisp topping:
- Stir dry stuff together before adding melted butter. You'll know it's right when it clumps between your fingers. This top layer gives you that awesome crunch.
- Create the cinnamon sugar:
- Mix brown sugar and cinnamon really well so flavor spreads evenly. This simple combo packs big taste.
- Prepare the apples:
- Cut apples into little same-sized chunks so they cook evenly. Mix them with sugar and cinnamon right away to stop browning and boost flavor.
- Make the cake batter:
- Beat soft butter with sugar until it's fluffy and pale to get air in for good rising. Add eggs one by one, letting each mix in fully.
- Prepare cream cheese filling:
- Beat cream cheese until it's totally smooth with no lumps. Add the rest of the stuff and mix just enough to combine without getting too much air in.
- Layer assembly:
- Start with cake mix, then apples, cinnamon sugar, cream cheese and do it again. This careful stacking makes each slice taste amazing.
- Bake with patience:
- This thick cake needs longer in the oven. It's done when a toothpick comes out clean and the top turns golden. Cover with foil if it browns too fast.
- Final touches:
- Let it cool properly before taking off the pan sides. The sweet glaze on top makes it look pretty and adds just enough sweetness.
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That cream cheese middle really takes this from basic coffee cake to something special. My grandma taught me this trick, always saying good coffee cake needs a surprise inside. She was right because everyone asks what my secret is after their first bite.
Storage Tips
This cake stays fresh up to a week when stored right. Keep it covered tight in the fridge after day one. It actually tastes better after sitting for 24 hours, so making it ahead works great. Let cold slices sit out about 30 minutes before eating for the best taste and feel.
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Seasonal Variations
You can change this recipe all year by swapping fruits. In summer, try it with peaches or blueberries but cook it a bit less since they're juicier. During winter holidays, pears work great with a bit of cardamom added to the spices. The basic cake stays the same while flavors change with the seasons.
Serving Suggestions
Though it's yummy by itself, this cake gets even better when served a little warm with some vanilla ice cream for dessert. For breakfast, try adding a spoonful of Greek yogurt on the side. Coffee pairs well as expected, but I really love it with spiced chai tea, especially during fall.
FAQs About the Recipe
- → Can I use a different type of apple for this cake?
Absolutely! Try any firm sweet apple you like such as Fuji, Honeycrisp, or Granny Smith. Each kind brings its own flavor and texture to the cake.
- → How should I store this cake?
You can leave it out for a day at room temperature. For longer freshness, wrap it up and pop it in the fridge where it'll stay good for up to a week.
- → Can I prepare the components ahead of time?
You bet! Make your apple mixture, crumb topping, and cheese filling the day before. Just keep them in separate containers in your fridge until you're ready to put everything together and bake.
- → How can I prevent the top from overbrowning?
Watch your cake as it bakes. If the top starts getting too dark too soon, just lay some foil loosely on top about halfway through cooking time.
- → What's the best way to drizzle the glaze?
Wait till your cake cools down completely. Then grab a regular spoon or make a small hole in a plastic bag to create pretty drizzle patterns across the top.