Apple Cake Cheese Swirl (Printable Version)
Juicy apple cake with rich cheese layer, sweet cinnamon, and crunchy crumbles.
# What You'll Need:
→ Crisp Topping
01 -
1/2 cup plain flour
02 -
1/4 cup soft brown sugar
03 -
1/4 cup white sugar
04 -
1/2 cup old-fashioned oats
05 -
1 teaspoon ground cinnamon
06 -
1/3 cup melted unsalted butter
→ Cinnamon-Sugar
07 -
5 tablespoons soft brown sugar
08 -
1 1/2 teaspoons cinnamon powder
→ Apple Filling
09 -
1 lb cored and chopped apples (try mixing Gala and Golden Delicious)
10 -
2 tablespoons white sugar
11 -
1 teaspoon cinnamon powder
→ Cake
12 -
1 1/2 cups plain flour
13 -
1 1/2 teaspoons baking powder
14 -
1/2 teaspoon salt
15 -
6 tablespoons softened unsalted butter
16 -
2/3 cup sugar
17 -
2 large eggs at room temp
18 -
1 1/2 teaspoons vanilla flavoring
19 -
3/4 cup sour cream
→ Cheesecake Filling
20 -
12 oz softened cream cheese
21 -
1/3 cup white sugar
22 -
1 teaspoon vanilla flavoring
23 -
1 large egg
→ Glaze
24 -
3/4 cup icing sugar
25 -
2 tablespoons milk or cream
26 -
1/2 teaspoon vanilla flavoring
# Step-by-Step Guide:
01 -
Coat a 9-inch springform pan with cooking spray and put parchment on the bottom. Move your oven rack down to the lower third spot and heat your oven to 350°F.
02 -
Mix together flour, oats, both sugars and cinnamon. Pour in the melted butter and stir with a fork until you get crumbly bits. Put it aside for now.
03 -
Stir the soft brown sugar and cinnamon together in a small bowl. Set it aside for later.
04 -
Cut your apples into tiny chunks after peeling and removing the cores. Toss them with sugar and cinnamon in a big bowl and leave them be.
05 -
Stir flour, baking powder and salt in one bowl. In another, beat the soft butter with sugar and vanilla. Drop in eggs one by one, mixing after each. Add sour cream and mix. Slowly add dry stuff until smooth. Use a spatula to clean the sides of your bowl.
06 -
Mix cream cheese with sugar and vanilla until creamy. Add the egg and stir just enough to mix it in. Put aside.
07 -
Spread half the cake mix on the pan bottom in a thin layer. Drop half the apple chunks on top, pushing them gently into the batter. Sprinkle half the cinnamon-sugar mix. Pour cheesecake blend over apples but don't go all the way to the edges. Add half the remaining apples and sprinkle with the rest of your cinnamon-sugar. Top with leftover batter, smooth it out, then add remaining apples, cinnamon-sugar, and the crumbly topping.
08 -
Bake for 70-90 minutes until a toothpick comes out clean when poked in the middle. If the top gets too brown, cover with foil after about 45 minutes. Let it cool in the pan for 20-30 minutes, then slide a knife around the edge, open the springform, and take out your cake.
09 -
Stir icing sugar, milk or cream, and vanilla until smooth. Drizzle on top of your cooled cake. You can keep it on the counter for a day or in the fridge for up to a week.