Raspberry Cream Cheese Coffee Cake

Prep Time 20 min
Cook Time 1 Hr
Servings 16
Difficulty N/A


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


  • 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.

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