Raspberry Cream Cheese Coffee Cake

Prep Time 20 min
Cook Time 0 min
Servings 16
Difficulty N/A

Ingredients

  • 1 cup Crosse & Blackwell® Red Currant Jelly
  • 2 1/2 cups flour
  • 1 cup sugar, divided
  • 3/4 cup butter, softened
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup sour cream
  • 2 eggs
  • 1 tsp. almond extract
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 cup fresh raspberries
  • 1/2 cup sliced almonds

Directions

  • Step 1

    PREHEAT oven to 350°F.

  • Step 2

    STIR together flour, 3/4 c. sugar and butter in large bowl. Cut with pastry blender until it resembles bread crumbs. Remove 1 cup for topping.

  • Step 3

    ADD baking powder, baking soda, sour cream, 1 egg and extract to remaining mixture. Blend wall.

  • Step 4

    SPREAD batter over bottom of greased and floured round springform pan.

  • Step 5

    COMBINE cream cheese, remaining 1/4 c. sugar and 1 egg in small bowl. Blend well. Pour over batter in pan.

  • Step 6

    STIR together red currant jelly and raspberries in small bowl. Spoon over cheese layer in pan.

  • Step 7

    ADD almonds to reserved crumb mixture. Stir to mix. Sprinkle over top.

  • Step 8

    BAKE one hour or until cream cheese mixture is set and crust is deep golden brown.

  • Step 9

    COOL 20 minutes. Remove sides of pan. Serve warm or cool.

Serving size
(1/16 of cake)

  • Calories 340
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 190mg
  • Potassium 0mg
  • Total Carbohydrates 43g
  • Dietary Fiber 1g
  • Sugars 26g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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