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Apple Cream Cheese Coffeecake

(I somehow managed to cut the only slice with one lonely raisin)

I have been making a cranberry orange coffee cake for years that was given to me by a friend, and had been published via Imperial Margarine.  Or maybe I found it first, I can’t even remember.  I still have a scrapbook style recipe folder given to me by that same friend (you know who you are! 😉 ) that contains a photocopy of the original recipe. 

I’d been thinking about that coffee cake lately, and how I wanted to do something similar with apples.  Here’s the resulting recipe:


  • 2 1/4 cups flour
  • 1 cup white sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 1/2 tsp rum extract
  • 2 cups chopped apples (opt for something juicy, like granny smith or honey crisp)
  • 1/4 cup raisins

For cream cheese layer:

  • 8 oz package cream cheese, softened
  • 1/3 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract

For crumb mixture:

  • 3/4 cup flour
  • 1/2 cup light brown sugar
  • 1 tsp cinnamon
  • 1/2 cup butter

Preheat oven to 350 degrees.  Prepare a 9 inch  springform pan by lining bottom with parchment paper and buttering sides.

Starting with crumb mixture, sift together flour, brown sugar and cinnamon.  Combine with butter to make coarse crumbs. Set aside

For cream cheese layer, cream sugar and cream cheese until blended.  Add vanilla extract and egg. Set aside.

For cake, combine dry ingredients by mixing flour, sugar, baking powder, cinnamon and salt.  In mixer, blend milk and sour cream, melted butter and rum extract.  Add eggs, one at a time. Once blended, add dry ingredients slowly until fully incorporated.  Add apples and raisins until just mixed. (*next time I think I’ll soak the raisins in a little rum, and up the quantity)

Pour this batter into prepared springform pan.  Pour cream cheese mixture over top, then sprinkle with crumb topping.

Bake for 60-70 minutes until cake tester comes out clean from centre of cake, but keep towards the lower end of baking, otherwise the resulting cake may be a bit dry.  Let cool on rack for about 15 minutes, then cool completely in fridge before removing from springform, and storing in a sealed container until ready to serve (I left mine at room temp).

While I didn’t have any on hand, this cake would be extra good served warm with a little cream alongside.  I recommend something similar to Fussell’s Cream (Carnation also produces a tinned cream), which we always served with apple cakes or crisps and such.  I absolutely prefer this type of unsweetened cream with a dessert like this, but really any type would do.


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