Raspberry Cream Cheese Coffee Cake
- 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.