Apples 'N Cream Coffee Cake
A delightful apple and cream cheese coffee cake featuring tender slices of apples, creamy filling, and a moist crumb, perfect for breakfast or dessert for any occasion.
Ingredients
Instructions
- Combine flour, salt, baking powder, and softened butter; mix well.
- Add pudding, milk, and egg; beat for 2 minutes.
- Grease a 9 x 9-inch pan or 10-inch pie pan.
- Pour in batter; arrange sliced and steamed apples on top of batter.
- Combine cream cheese, sugar, milk, and egg until smooth.
- Spoon cream cheese mixture over batter, leaving about 1 inch from the edge.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the cream cheese mixture. If you don't have vanilla pudding, you can substitute it with an equal amount of custard powder. To save time, use pre-sliced apples or canned apple slices, but be sure to drain them well before adding to the cake. This recipe is a delightful twist on traditional American recipes.
Serving Suggestions
This Apples 'N Cream Coffee Cake is perfect for brunch or as a cozy dessert. It pairs beautifully with a cup of coffee or tea. For added indulgence, serve with a drizzle of caramel sauce or alongside a scoop of ice cream. It also makes a delightful accompaniment to Cinnamon Pecan Coffee Cake if you're looking to serve multiple desserts.
Storage & Reheating
Store any leftover coffee cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave for 15-20 seconds or in a toaster oven until warm. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Apples 'N Cream Coffee Cake contains roughly 442 calories, with 4g protein, 41g carbohydrates, and 30g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 928mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant vanilla pudding instead of regular?
Using instant vanilla pudding will alter the texture of the cake, making it denser. It's best to stick to the non-instant version for the fluffiest results. However, if you only have instant pudding, you could try reducing the milk slightly to compensate.
What types of apples work best for this recipe?
For the best flavor and texture, use tart apples like Granny Smith or Honeycrisp. These varieties hold their shape well during baking and provide a nice contrast to the sweetness of the cake. Avoid overly soft apples that may turn mushy.
Can I make this recipe ahead of time?
Yes, you can prepare the batter and cream cheese mixture a day in advance. Store them separately in the refrigerator. Assemble and bake the coffee cake the next day for a fresh taste. Just allow extra baking time if the batter is cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).