Raspberry Cream Cheese Coffee Cake

Rich sour cream coffee cake is filled with an enticing swirl of raspberries and tart Red Currant Jelly. Sweet and satisfying for any time of day.
Prep Time 20 min
Cook Time 1 Hr
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