Apple Coffee Cake


  • 1 3/4 cups sugar, divided
  • 1/2 cup stick butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6 ounces block-style regular cream cheese, softened (about 3/4 cup)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups peeled, chopped Rome apples (about 2 large)



    Preheat oven to 350° F degrees.

    Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs one at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.

    Combine 1/4 cup sugar and cinnamon. In a separate bowl, coat apples with 2 tablespoons of the cinnamon mixture, then stir apple mixture into batter. Pour batter into the Large Round Mold and sprinkle with remaining cinnamon mixture.

    Bake for 50-60 minutes . Cool the cake on wire rack and unmold by folding down sides and transfer to serving platter of choice.



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