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Apple Cream Cheese Coffee Cake


"A nice little pick-me-up on a cold winter morning ."
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1 h 15 m servings 297 cals
Original recipe yields 16 servings (1 10-inch cake)


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
  2. Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
  3. Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
  4. Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
  5. Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

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Read all reviews 14
  1. 15 Ratings

Most helpful positive review

Followed the recipe to the letter, and it was perfectly cooked at 50 minutes. Only thing I did differently was bake it in a 10" springform pan, rather than a 10" tube pan. This turned out ver...

Most helpful critical review

Middle was still goopy, even though the outside was almost burnt

Most helpful
Most positive
Least positive

Followed the recipe to the letter, and it was perfectly cooked at 50 minutes. Only thing I did differently was bake it in a 10" springform pan, rather than a 10" tube pan. This turned out ver...

I used 250g regular (not low-fat) cream cheese which is more than the recipe stated (just so I didn't have a teeny bit left lurking in the fridge). I also used natural unsweetened yoghurt inste...

This was delicious! Served it warm with vanilla icecream :D I also added a little bit of cinnamon to the cream cheese filling, to amp up the flavour. Thanks for sharing! :)

I rated it 4 stars because it needs a bit of tweaking, but has a good base to start. The only change I made before baking it was to add cinnamon to both the cream cheese and the batter itself, g...

Our family has an apple orchard, so I'm always searching out new recipes to try. And I always make it a rule to read the reviews of previous posters. This is a great recipe when incorporating ...

Fantastic! I followed the recipe exactly with a couple of minor details: I doubled the cinnamon as recommended by lutzflcat and I baked in four individual pint Corningware baking dishes. I r...

It was really good. The only things I did different was that I added about a 1/4 teaspoon of cinnamon, and 1/8 of a teaspoon each of ginger and nutmeg. I also cut too many apples so I copped th...

Made it for work with the changes some folks recommended. Everyone loved it. I would pour 2/3 of the batter in, and then the cream cheese mixture. It sinks almost to the bottom. I used 1 tsp ...

Absolutely DELICIOUS! My only change was using vanilla yogurt for sour cream because I didn't have any in the house. (Used almonds instead of walnuts because of allergy.) Bake time is PERFECT. ...