Last week as I was perusing Pinterest for some dessert inspiration I came upon this Cream Cheese Apple Coffee Cake by Yammie’s Noshery. With family in town and rainy days on end around here, it felt like the perfect week to bake. Since apples are in season, and given the sad fact that I’m not the best at baking pie crust (hate to admit it, but it’s true – I’ll get there), I began looking at non-pie recipes. After reading the description for this cake, I knew I had to make it.
The verdict? Yammie’s Cream Cheese Apple Coffee Cake, is as good as it looks. Maybe better, because what you can’t see in these photos are the sweet bits of diced apples enhanced by the rich taste of brown sugar in the batter of the cake. Then there’s that gooey cream cheese in the middle, topped by the crunchy crumble on top. That’s THREE layers of goodness. YUM! And as Yammie notes on her website, no, there really isn’t any coffee in coffee cake, but you should definitely pour yourself a cup when you sit down to to eat this because…do I really need to say it?
This Cream Cheese Apple Coffee Cake is by far the best coffee cake I’ve ever tasted. Since I knew it would be popular, I doubled the recipe and baked it in a 12″x9″ glass pan and increased the baking time by about 35 minutes (bake time may vary depending on your oven). My oven seems to be a a little cooler than most, so you might check a little sooner by inserting a toothpick or a thin wooden skewer in the middle to ensure it’s cooked all the way through. It’s also a good idea to lay a piece of foil over the whole cake once the top is brown enough to prevent it from overcooking. Also, I like my baked good a little less sweet than most people, so next time I plan to cut back on the sugar a bit as well, but that’s just a matter of personal preference.
Yammie knows how to bake, and it shows. Everyone I served this Cream Cheese Apple Coffee Cake to loved it. But don’t take my word for it, visit Yammie’s Noshery for the recipe and taste for yourself. You can thank me later, or better yet, thank Yammie.