• Preheat oven to 350 degrees. Prepare a 9 inch baking pan or spring-form pan or and spray with non-stick spray.
• Brown Sugar/Cinnamon Mixture:
• Mix together the cinnamon and brown sugar together, set aside.

Brown Sugar Crumble Topping:

• Whisk together flour, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir with a fork until large clumps form. Set aside.

Cinnamon Cream Cheese Filling:

• Using mixer, beat the cream cheese, egg, sugar and cinnamon together until creamy. Set aside.

Coffee Cake:

• In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
• Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
• Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.
• Mix milk into batter until smooth.
• Pour half the batter into the prepared loaf pan.
• Pour 2/3rds of the cinnamon cream cheese filling on top of the cake batter.
• Place the sliced apples in a bowl with the brown sugar/cinnamon mixture and place 1/2 of them on top of the cream cheese layer.
• Add the rest of the cake batter, then add the rest of the cream cheese filling by dollops scattered about, then add the rest of the brown sugar cinnamon coated apples.
• Add the brown sugar crumble topping and bake for 50-60 minutes.
• Let coffee cake come to room temperature.  Serve, keep remainder refrigerated.