Ingredients
Scale
Vanilla Cake
- 2 cups (240 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup (180 g) full-fat sour cream, room temperature
- ¼ cup (60 ml) whole milk, room temperature
Cinnamon Apple Filling
- 3 medium firm baking apples, peeled, cored, and diced into ⅓–½-inch cubes
- ¼ cup (50 g) packed brown sugar
- 1½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of fine salt
Vanilla Cream Filling
- 8 ounces (226 g) full-fat block cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup (180 ml) cold heavy whipping cream
Cinnamon Crumb Topping
- 1 cup (120 g) all-purpose flour
- ½ cup (100 g) packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
Optional Finish
- Powdered sugar, for a very light dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line its bottom with parchment paper.
- Prepare the apples. Combine diced apples, brown sugar, cinnamon, flour, lemon juice, vanilla, and a pinch of salt. Rest for 10 minutes. If significant juice collects in the bowl, transfer the apples with a slotted spoon rather than adding all the liquid.
- Make the crumb topping. Mix flour, brown sugar, cinnamon, and salt. Pour in the melted butter and toss with a fork until crumbs form. Gently squeeze some mixture together to make larger clusters. Refrigerate while preparing the cake.
- Make the vanilla cream. Beat softened cream cheese, powdered sugar, and vanilla until smooth. In a separate cold bowl, whip cold heavy cream to medium-soft peaks. Fold one-third into the cream cheese, followed gently by the remaining whipped cream. Refrigerate.
- Whisk together flour, baking powder, baking soda, and salt for the cake batter.
- Beat softened butter and sugar for approximately 3–4 minutes, until pale and fluffy. Add the eggs one at a time. Beat in vanilla.
- Add the dry ingredients alternately with the sour cream and milk. Mix only until no dry flour remains. Avoid overmixing.
- Spread slightly more than half the batter into the prepared pan. Leave the batter slightly thicker around the perimeter.
- Spoon the chilled vanilla cream into the center, leaving approximately ¾ inch of uncovered batter around the edge.
- Distribute the drained cinnamon apples evenly over the cream.
- Spoon the remaining batter over the apples. Carefully connect the spoonfuls with an offset spatula without pressing heavily into the filling.
- Scatter the chilled cinnamon crumbs over the entire surface. Keep some larger clusters intact.
- Bake for approximately 45–55 minutes, checking from 45 minutes onward. The crumb topping should be golden and the cake surrounding the filling should be set. If the topping browns too quickly, loosely tent it with foil.
- Cool completely in the springform pan on a wire rack.
- Refrigerate for at least 1 hour, preferably 2 hours for cleaner layers.
- Run a thin knife around the edge before releasing the springform pan. Cut with a sharp knife, wiping the blade between slices. Add a light dusting of powdered sugar if desired.
Notes
Use firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady.
Use full-fat block cream cheese, not spreadable cream cheese from a tub.
Drain excess apple liquid before assembling the cake. Too much liquid can create a wet or gummy layer.
For a bakery-style crumb crust, do not reduce the topping to fine crumbs. Keep several large, irregular clusters and chill them before baking.
Do not spread the cream filling against the pan. The border of cake batter helps contain it.
Allow the cake to cool completely and then refrigerate it before slicing. This is important for achieving the clearly defined cream-and-apple center shown in the reference presentation.
- Prep Time: 35 minutes
- Additional Cooling/Chilling Time: 2 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American