Every Helping
Sign in

Baking recipe · from the recipe book

Apple Snack Cake with Vanilla Cream Middle

A tender, cinnamon-warm apple cake studded with soft apple pieces, with a creamy vanilla cheesecake layer baked through the center.

Apple Snack Cake with Vanilla Cream Middle

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • ½ cup100 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • ⅓ cup packed80 gBrown sugarpacked
  • ⅔ cup120 gGranulated sugardivided: 35 g for the filling, 85 g for the batter
  • 3 large150 gEggsdivided: 1 egg for the filling, 2 eggs for the batter, at room temperature
  • ¾ cup180 gUnsweetened applesauce
  • 2½ tsp10 gVanilla extractdivided: half for the filling, half for the batter
  • 1½ medium300 gApplepeeled and cut into 1/2-inch dice
  • ¾ cup170 gCream cheesesoftened

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9-inch square pan with a little of the butter and line the bottom with parchment.
  2. Make the vanilla filling first: beat the cream cheese with 35 g of the granulated sugar until smooth, then beat in 1 egg and half of the vanilla. Set aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. In a large bowl, whisk the remaining melted butter, the brown sugar and the remaining 85 g of granulated sugar. Whisk in the remaining 2 eggs, the applesauce and the remaining half of the vanilla until smooth.
  5. Stir the flour mixture into the applesauce mixture just until no dry streaks remain, then fold in the diced apple.
  6. Spread half of the apple batter in the pan. Spoon the vanilla filling over it and spread gently, leaving a small border. Dollop the remaining half of the batter on top and spread to cover the filling.
  7. Bake 45 to 50 minutes, until golden and a toothpick inserted into the cake (not the filling) comes out clean and the center no longer jiggles.
  8. Cool in the pan on a rack for at least 1 hour, then cut into 12 slices. Store leftovers in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book