Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 0.25 cup (60ml) sour cream
  • 2 cups (250g) Granny Smith apples, peeled and finely diced
  • 8 oz (225g) full-fat cream cheese, softened
  • 0.25 cup (50g) granulated sugar
  • 1 large egg
  • 1 tbsp all-purpose flour
  • 1 tsp lemon juice
  • 0.5 cup (45g) old fashioned rolled oats
  • 0.33 cup (40g) all-purpose flour
  • 0.33 cup (65g) light brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Note: Use parchment paper with an overhang for easy removal later.
  2. In a medium bowl, combine 1.5 cups flour, baking soda, baking powder, salt, and 1 tbsp cinnamon.
  3. In a large bowl, whisk the melted butter and 1 cup brown sugar until smooth and looking like wet sand.
  4. Add the egg, vanilla, and sour cream to the butter mixture, whisking until combined.
  5. Gently stir the dry ingredients into the wet until just combined, then fold in those 2 cups of diced apples. Note: Do not overmix or the bread will be tough.
  6. In a separate bowl, beat the 8 oz cream cheese, granulated sugar, egg, 1 tbsp flour, and lemon juice until completely silky and lump free.
  7. Mix the oats, flour, brown sugar, and cinnamon, then cut in the cold butter with a fork until it looks like coarse crumbs.
  8. Spread about 2/3 of the apple batter into the pan, pour the cheesecake mixture over it, then top with the remaining apple batter.
  9. Sprinkle the oat topping generously over the top, pressing down very lightly so it sticks.
  10. Bake for 55 minutes until a toothpick comes out with only a few moist crumbs and the top is golden brown.