A sweet apple loaf cake, stuffed with an indulgent layer of cream cheese and topped with a cinnamon sugar snickerdoodle crust… this Cream Cheese Stuffed Snickerdoodle Apple Bread is heavenly!
Cinnamon sugar, the defining feature of the snickerdoodle flavour, had made many an appearance on Knead to Dough. In the early days, it appeared in this Cinnamon and Raisin Jumble Loaf, to be followed by my Palmier Pastry Biscuits recipe.
I have my sister Rachel to thank for my love of snickerdoodles, as she was the first and only person in my family to bake snickerdoodle cookies. Every time she baked them the baking sheet would be empty in an hour tops, they were so good!
Inspired by the cold weather, I wanted to share a really cosy treat this week, and this Apple Snickerdoodle Bread does just that. Even better, it’s got a wonderful surprise centre that is stuffed with cream cheese. What’s not to love?
If you fancy a more traditional loaf cake, why not try my Vanilla Chai Tea Bread with an Orange Drizzle?
For the bread:
150g light brown sugar
2 medium eggs
210g self raising flour
1 1/2 teaspoons of cinnamon
2 apples, peeled and grated
200g cream cheese
100g caster sugar
50g self raising flour
For the Snickerdoodle crust:
1 teaspoon cinnamon
50g caster sugar
- Preheat the oven to 160’C and line a loaf tin with baking paper.
- Cream together the butter and brown sugar until light and fluffy, then beat in the eggs and cinnamon.
- Fold in the self raising flour, followed by the apples, then set to one side.
- In another bowl, mix the cream cheese, flour, and sugar until combined.
- Spoon one third of the apple cake batter into the tin, then add a strip of the cream cheese mix on top, then repeat, finishing with apple cake mix on the top.
- In a third bowl, mix the cinnamon and sugar together before sprinkling across the top of your loaf cake. Now you’ve turned it into a Cream Cheese Stuffed Snickerdoodle Apple Bread, yay!
- Bake at 160’C for about 50 minutes until a skewer inserted into the cake comes out clean. When you insert the skewer into the cream cheese layer, it might still be a bit sticky but as long as you’ve baked it for long enough and allow it to fully cool before slicing, it should set. That’s why you add the flour to the cream cheese mix.
- Cool in the tin for 10 minutes, before turning out until completely cool.
I devoured my first slice with a cup of tea in the afternoon – just when I needed a little sugar pick me up! It would make a brilliant dessert served with custard or cream, and you could even pack the leftover slices in your lunch box!
What’s your favourite way to bake with the Snickerdoodle flavour?
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