Raspberry Cream Cheese Coffee Cake

Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 16


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • baking powder
  • baking soda
  • salt
  • egg
  • almond extract
  • seedless raspberry jam

  1. Bake in preheated 350 degree oven for 45 to 50 minutes or until cheese filling is set and crust is a golden brown. Cool for 15 minutes and remove sides of pan.
  2. Preheat oven to 350 degrees. Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of crumbs for topping, see below. Add baking powder, baking soda, salt, sour cream, egg and almond extract to remaining crumbs.Mix well. Spread batter over bottom and 2 inches up the sides of a greased and floured 9 inch spring form pan. Add cheese filling, see below. Add almond topping, see below.
  3. Cheese Filling Mix 8 ounce package of softened cream cheese, 1 egg, and 1/4 cup of sugar until smooth. Pour over batter in the pan. Carefully spread the raspberry jam over the cheese filling.
  4. Almond Topping Mix reserved crumbs with optional 1/2 cup sliced almonds over top, before baking.

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