Raspberry Cream Cheese Coffee Cake

From Campbell Ranch Inn, Geyserville, CA

  • 2 ½ cups all purpose flour
  • ¾ cup granulated sugar
  • ¾ cup cold butter
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup sour cream
  • 1 egg, lightly beaten
  • 1 tsp almond extract


  • 8 oz cream cheese
  • ¼ cup granulated sugar
  • 1 egg, slightly beaten
  • ½ cup raspberry jam

Preheat oven to 350°. In large bowl, combine flour and ¾ cup sugar; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of crumbs for topping; reserve. To remaining crumb mixture add baking powder, baking soda, salt, sour cream, egg, and almond extract; mix well. Spread butter in greased and floured 9-inch springform pan. In small bowl, combine cream cheese, 1/3 cup sugar, and egg; spread evenly over batter in pan. Spoon jam evenly over the cheese filling. Sprinkle reserve crumbs over top. Bake 1 hour or until cream cheese is set and crust is deep golden brown. Cool 125 minutes; remove sides of pan and cool completely. Serve warm or at room temperature.
Twelve servings

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