Mix the brown sugar, cinnamon, apples and chopped walnuts and set aside

In a large bowl add dry ingredients, baking powder, flour, white sugar, salt and whisk with a fork until blended

Cut softened cream cheese and butter into chunks and add to the dry ingredients.

Using a pastry blender, cut the butter and cream cheese into the flour mixture.

 The coffee cake batter will stick together if pressed in your hand.

Make a well in the center of the batter and add the cream, vanilla, and egg. 

Break the egg yolk and blend slowly, just until everything is moistened. Don’t over stir - it’s just like mixing muffins.

Preheat the oven to 375 and spray an 8 X 8 square pan with Pam Butter spray (see below)

Press the cake mixture into the plan

Spoon on the apple cinnamon and brown sugar topping (this will slightly sink into the cake as it bakes)

Bake for 30 to 35 minutes.

Let the coffee cake cool slightly and mix up the confectioner’s sugar glaze.

Spread the glaze all over the top of your apple pie coffee cake. I like to see the apples and walnuts peak through, but you can spread it on as thick as you wish!

Serve warm and maybe add a drizzle of caramel sauce - just to take it over the top!

Enjoy.