Cream Cheese Apple Coffee Cake Recipe 43

APPLE CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
• 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.
• 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.
• Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

CREAM CHEESE APPLE COFFEE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F and grease an 8x8 inch square pan. Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined. Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan. Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan. Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture. Bake for about 45 minutes or until the topping is browned. Can be stored in the refrigerator.

APPLE-TOPPED CREAM CHEESE COFFEE CAKE

Steps:

• Set the oven to 350°F.
• Grease a 13 x 9-inch baking pan.
• Dip apple slices in lemon juice to coat; set aside.
• In a medium bowl, combine the butter and cream cheese; add in the sugar, and beat on medium speed until light and fluffy.
• Add in the eggs, one at a time, beating well after each addition.
• Beat in the almond extract.
• In a bowl; sift/mix together the flour, baking powder, baking soda and salt.
• Add the flour mixture to the creamed mixture, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.
• Pour the batter into prepared baking pan.
• Combine the 1/2 cup sugar, 2 Tbsp flour and the cinnamon in a small bowl.
• Toss the apple slices in the flour/cinnamon mixture, tossing lightly to coat well.
• Arrange the apple slices evenly on top of the batter in the pan.
• Bake for 50-60 minutes.

APPLE-CHEESE COFFEE CAKE

Steps:

• In a small bowl, combine the flour, brown sugar, baking powder, baking soda and salt. In another bowl, whisk egg and oil. Stir into dry ingredients just until moistened. Fold in the apple, dates and walnuts., Spread half of the batter into a 6-in. springform pan coated with cooking spray. Sprinkle with 2/3 cup cheese. Top with remaining batter; sprinkle with remaining cheese., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm.

APPLE CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.

APPLE AND CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Toss apples with cranberries in large microwaveable bowl. Combine 1/2 cup powdered sugar, flour and cinnamon. Add to fruit; toss to evenly coat fruit with sugar mixture. Add butter and lemon juice; mix lightly. Microwave on HIGH 7 min., stirring after 4 min. Set aside until ready to use.
• Unroll crescent dough; separate into 2 squares. Press 1 square onto bottom of 8-inch square pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
• Beat cream cheese, egg white, vanilla and 1/4 cup of the remaining powdered sugar in medium bowl with mixer until blended; spread onto crust. Cover with fruit mixture.
• Press remaining dough into 8-inch square, firmly pressing perforations and seams together to seal. Place over fruit mixture.
• Bake 25 to 30 min. or until golden brown; cool slightly.
• Mix milk and remaining sugar until blended; drizzle over dessert. Sprinkle with nuts.

APPLE COFFEE CAKE

Steps:

• Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
• In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
• Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.

DYLAN'S APPLE CREAM COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
• Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
• Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.

APPLE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 425°F Lightly grease cookie sheet.
• In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
• Place Bisquick mix in a large bowl. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
• Roll dough into 12x8-inch rectangle. Place on cookie sheet.
• Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.

APPLE-CREAM CHEESE COFFEE CAKE

Steps:

• Heat oven to 425°F. Lightly grease cookie sheet. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
• In large bowl, place Bisquick mix. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
• Roll dough into 12x8-inch rectangle. Place on cookie sheet. Spread reserved cream cheese mixture down center of rectangle. Make cuts, 2 1/2-inches long, at 1 inch intervals on 12 inch sides of rectangle. Fold strips over filling, overlapping strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
• Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.