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Preheat oven to 350 degrees.
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Grease and flour a 9 inch Bundt pan.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in sour cream, extracts, and zest.
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Combine flour, baking powder and salt; stir into batter until just blended.
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Toss washed raspberries in a couple tablespoons of flour, then gently stir into batter.
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Spoon half the batter into prepared pan.
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Sprinkle half of the brown sugar over batter then add dollops of the raspberry currant jam.
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Spoon the rest of the batter on top and sprinkle with remaining brown sugar.
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Using a knife or small spatula, gently swirl top of batter.
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Bake for 55 to 60 minutes or until toothpick inserted in crown comes out clean.
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Cool in pan over a wire rack. Invert onto serving plate and dust with confectionerâ??s sugar if desired.