Apple Coffee Cake with Cream Cheese Filling: A Sweet and Tangy Morning Deligh

In a small bowl, combine the diced apples, lemon juice, sugar, and cinnamon. Set aside to allow the apples to release some juice and soften.
Make the Cream Cheese Filling:

In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and egg until smooth and creamy. Set aside.
Prepare the Cake Batter:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Add the vanilla extract and mix until combined.
Alternately add the dry ingredients and sour cream, beginning and ending with the dry ingredients. Mix until just combined, then fold in the milk to make a smooth batter.
Assemble the Cake:

Spread half of the batter evenly into the prepared cake pan.
Layer the cream cheese filling over the batter, spreading it gently to cover the surface.
Top the cream cheese layer with the apple mixture, spreading it out evenly.
Spoon the remaining batter over the apples, spreading it carefully to cover them.
Add the Cinnamon Sugar Topping:

In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle this evenly over the top of the cake.
Bake the Cake:

Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cream cheese filling should be set, and the apples should be tender.
Serve:

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Serving and Storage Tips: