So we're just going to get right into this recipe because let's be honest, I have some other things I need to get to. But I didn't want to leave you guys hanging for several days without a scrumptious Fall recipe. Heaven forbid, right?
First, I absolutely adore this coffee cake. Three names [i.e., spiced apple ; cheesecake ; and coffee cake] means three different layers in one breakfast goodie. And calling this a breakfast item makes me chuckle, but hey, we'll take what we can get!
Let's start with the first layer: the coffee cake. The cake has a wonderfully tight crumb, sturdy enough to hold the second layer of cheesecake yumminess. And the cheesecake itself is uber creamy, topped with a deliciously thick layer of sauteed apples. And I mustn't forget the delectable autumn spices strewn through each and every layer of this treat. Seriously, overflowing with the flavors of Fall, including cinnamon, nutmeg, and cloves. Take it all in.
Not sure how much you'll be hearing from me in the next couple of weeks but I definitely have some fun updates for you. Well, at least I think they're fun updates. Until then! .
- For my apple topping, I used a mixture of tart Granny Smith's and sweet Golden Delicious apples. I loved how the two flavors complemented each other, but feel free to use whichever apples you'd like.
Adapted from Scientifically Sweet
1-1/4 lbs. tart apples, peeled, cored, and cut into 1/3-inch cubes
2 tbsp. sugar
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. unsalted butter
1 (8 oz.) package cream cheese, at room temperature
1/4 c. sugar
1/2 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1 large egg yolk
1 tsp. all purpose flour
1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
6 tbsp. unsalted butter, at room temperature
1/3 c. sugar
1/3 c. packed light brown sugar
1 tsp. vanilla extract
1 large egg
1/2 c. evaporated milk
- Heat oven to 325°F. Lightly grease an 8x8-inch pan with non stick cooking spray; set aside.
- For topping, fold together apples, sugar, cinnamon, nutmeg, and cloves. Heat butter in medium sized saucepan over medium heat until butter browns and has a nutty aroma. Add apple mixture and toss until soften but not mushy (about 3 to 5 minutes). Remove from heat to cool until ready to use.
- For cheesecake, beat cream cheese in a medium bowl until smooth and creamy. Add sugar and vanilla extract and beat on medium speed until smooth and sugar is mostly dissolved (about 40 seconds). Beat in cinnamon, nutmeg, and cloves until combined. Add egg yolk and flour and beat just until incorporated and batter is smooth. Set aside until ready to use.
- For cake, mix together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium sized bowl. In a large bowl, beat together butter, sugar, and light brown sugar until pale and fluffy (about 3 minutes). Beat in vanilla extract until combined. Add egg and beat until well incorporated and batter is fluffy. Add 1/3 of flour mixture and beat on low speed until mostly combined. Beat in half of evaporated milk until blended. Repeat with remaining flour and evaporated milk and beat for a few seconds until batter is smooth.
- Spread cake batter evenly into prepared pan. Spoon dollops of cream cheese mixture over cake batter and use the end of a knife to swirl the cheesecake mixture into the batter. Gently spoon apple mixture over cheesecake layer.
- Bake 45 to 50 minutes or until cake only wobbles slightly in the middle. Let cool completely before serving. Dust with powdered sugar, if desired.
Yield: 9 large servings