Fresh apple, tangy cream cheese and a generous brown sugar crumble turn this layered cake into something between a classic coffee cake and a soft cheesecake-style bake. The Granny Smith apple stays tender without becoming mushy, while oil and sour cream keep the cake itself light and moist.

The recipe serves 9 to 12, needs about 40 minutes of preparation and bakes for 55 to 60 minutes.

What You’ll Need

For the crumb topping:

8 tbsp unsalted butter, melted and cooled

1 1/3 cups all-purpose flour

2/3 cup packed dark or light brown sugar

3/4 tsp ground cinnamon or apple pie spice

1/2 tsp kosher salt

For the cream cheese layer:

12 oz cream cheese, at room temperature

1/3 cup sour cream or whole-milk plain Greek yoghurt, at room temperature

1/2 cup granulated sugar

1 tbsp vanilla extract

For the cake:

1/3 cup sour cream or whole-milk plain Greek yoghurt, at room temperature

1 large egg, at room temperature

Cooking spray

1/3 cup granulated sugar

1/4 cup packed dark or light brown sugar

1/4 cup neutral oil, such as canola or vegetable oil

1 tsp ground cinnamon or apple pie spice

1 tsp vanilla extract

1/4 tsp kosher salt

1/4 tsp baking powder

1/4 tsp baking soda

1 cup all-purpose flour

1 medium Granny Smith apple, 5 to 6 oz, peeled, cored and diced to make 1 cup

Icing sugar, for dusting, optional

1. Make The Crumb Topping

Combine the flour, brown sugar, cinnamon and salt in a medium bowl, breaking up any lumps of sugar with a fork.

Pour over the melted and completely cooled butter, then stir until the mixture is evenly moistened and begins forming irregular clumps. Those uneven pieces create the crisp, buttery topping after baking.

If the butter is still warm and the mixture turns greasy or dough-like, refrigerate it until firm enough to break into crumbs rather than adding extra flour.

2. Mix The Cream Cheese Layer

Beat the room-temperature cream cheese, sour cream, granulated sugar and vanilla on medium speed for about 1 minute, scraping down the bowl when necessary.

The mixture should be smooth and creamy. Room-temperature cream cheese is important here because cold cream cheese is more likely to leave stubborn lumps.

If you do not have a mixer, very soft cream cheese can be whisked by hand.

3. Prepare The Cake Batter

Heat the oven to 350°F, about 175°C. Coat an 8-inch square baking tin at least 2 inches deep with cooking spray.

Line the base and two opposite sides with parchment paper, leaving enough overhang to lift out the finished cake.

Whisk together the sour cream, egg, granulated sugar, brown sugar, oil, cinnamon, vanilla and salt until smooth. Mix in the baking powder and baking soda.

Add the flour, then scatter the diced Granny Smith apple over it. Fold gently with a flexible spatula until no dry flour remains and the apple is evenly distributed.

Using oil rather than butter helps keep the crumb particularly soft, while the tart apple adds moisture without making the cake heavy.

4. Assemble The Layers

Spread the cake batter evenly across the prepared tin.

Spoon the cream cheese mixture over the top and carefully spread it all the way to the edges. Finish by scattering over the crumb mixture, gently squeezing some pieces together as you go to create larger crunchy clusters.

Keeping the layers distinct gives each slice its combination of tender apple cake, smooth filling and crisp topping.

5. Bake Until Golden

Bake for 55 to 60 minutes.

The crumble should be golden brown, and a tester inserted into the centre should come out without raw cake batter or crumbs. A little moisture from the cream cheese layer is fine.

The top may still wobble very slightly when the tin is moved. Like cheesecake, the cream cheese filling continues to firm as it cools.

6. Cool Before Slicing

Leave the cake in its tin for 1 hour. By this point, the cream cheese layer should be set.

Use the parchment overhang to lift the cake onto a wire rack and leave it to cool completely for another 1 1/2 hours.

Transfer to a serving plate or board, dust lightly with icing sugar if desired and cut into 9 or 12 pieces.

Leftovers can be covered and refrigerated for up to 4 days. For the softest texture, bring individual portions back to room temperature before serving.

The finished cake combines tart apple, warm cinnamon, velvety cream cheese and crisp brown sugar crumbs in every slice. It is rich enough for dessert yet soft and gently spiced enough to work just as well for an autumn breakfast or brunch.