Apple Cake with Cream Cheese Swirl

Are we finally past the pumpkin everything-ness?  I'm not entirely sure that I am, but after multiple cinnamon rolls, and pumpkin pancakes, I could use a little break.  Apples and cinnamon are classic, and not limited to fall flavors, but add some savory cream cheese and this warm and hearty cake will add to your evening of chilling in sweats on the sofa while watching Netflix.  It might also turn into dinner.  Just me?  Don't lie.
Well, either way, this cake is to die for, and I certainly can't take the credit.  I adapted this recipe from Yammie's Noshery.  She made a coffee cake, with a crumb topping.  While I love coffee cakes, they're generally too sweet for me to finish the whole slice.  And if I do, I tend to regret my life afterwards.  I get it, you're supposed to enjoy them at breakfast with some bitter coffee, but I think getting rid of a bit of sugar doesn't hurt anything, and certainly makes this cake very enjoyable on it's own.
Start with apples!  I diced up two honey crisp apples, which are everywhere in the fall!  But any apple you have would work well here.
Apples.  Cake ingredients.  Cream Cheese swirl.  It's all happening!
The cake comes together quickly and easily, with the apples folding in at the end.  The cream cheese only needs a little mixing before it's ready to jump on in.
A few dabs, a few attempts at swirling, and let's call it good!
And then magical, golden, cheesy apple cake is born.  <Also, thank you winter and your no sunlight rule.  These baked shots were taken after sunset and I already miss the long evenings of summer where I could take pictures until practically 9pm.  Le sigh.>
Look at those apple chunks peeking out at you!  The apples stay intact and make for amazing bites of cake, apple, and cheesecake all together.
Super moist, super perfect.  Just try to not steal a bite from your friend's plate.
Magical.  So let's do this thing!

Apple Cake with Cream Cheese Swirl (adapted from Yammie's Noshery)
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1/4 cup vegetable oil
1/2 tablespoon vanilla
1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups diced apples, from about 2 medium apples (I used honey crisp)

Cream Cheese Layer Ingredients:
8 oz. softened cream cheese
1 teaspoon vanilla
3 tablespoons white sugar

Preheat your oven to 350 degrees.  Grease or spray an 8x8 pan and set aside.

Cream your butter and sugars together until fluffy.  Add the egg and mix until incorporated.  Add the oil and vanilla and mix until incorporated.  In a separate bowl, combine your flour, cinnamon, baking soda, baking powder, and salt.  Add this dry mixture to the wet ingredients, and mix until just incorporated.  Fold in your apples by hand using a spatula.  Transfer the whole mixture to your prepared baking pan.

Mix the cream cheese, sugar, and vanilla together until uniform.  Drop spoonfuls equally on the top of the cake batter, and swirl a bit to incorporate.  It's difficult because everything is so sticky, but just a few swirls will do.  The cake rises around the cream cheese a bit to incorporate it.

Bake in the middle of your oven for 45-60 minutes.  Mine went for 50 minutes, but probably could have used a few more minutes to set the center (I microwaved the center piece when it came time to eat it to bake it a little more, ha!).  Let cool for at least half an hour to set, and serve warm or at room temperature.

Whipped cream and ice cream would be great accompaniments, but this cake is amazing on its own.  Store in the refrigerator, and when ready to eat again, heat up briefly in the microwave or let come to room temperature.  Or dig in cold, who am I to judge!

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