Apricot Red-Handed Filled Coffee Cake

Apricot Red-Handed Filled Coffee Cake

featuring Apricot Red-Handed | Adapted from A Taste of Home

Give yourself an excuse to eat cake for breakfast! Using our Apricot Red-Handed jam, we've infused creamy layers of flavor with sweet fruit and almond notes to give you a perfect accompaniment to coffee and all the best elements of frangipane.

Active Time
: 15 minutes 
Total Time: 60 minutes 
Yield: 12-14 servings



  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter
  • 3/4 cup sour cream
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon almond extract


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 3/4 cup Apricot Red-Handed
  • 1/2 cup sliced almonds



  1. In a bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. To the remaining crumb mixture, add the sour cream, baking powder, baking soda, egg and almond extract.  Beat until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. spring form pan.
  2. In a small bowl, combine the cream cheese, sugar and egg. Spoon into prepared crust. Top with Apricot Red-Handed. Sprinkle with reserved crumb mixture; top with almonds. Place pan on a baking sheet.
  3. Bake at 350° for 45-50 minutes or until filling is set and crust is golden brown. Cool on a wire rack for 15 minutes.
  4. Carefully run a knife around edge of the pan to loosen; remove sides of pan. Cool for 1-1/2 hours before slicing. Store in the refrigerator.