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Citrus-Raspberry Coffee Cake

Total Time

Prep: 20 min. Bake: 55 min. + cooling

Makes

16 servings

Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho
Citrus-Raspberry Coffee Cake Recipe photo by Taste of Home

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup canola oil
  • 1/2 cup orange juice
  • 1 teaspoon lemon extract
  • 2 cups fresh or frozen unsweetened raspberries
  • Confectioners' sugar

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened.
  2. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts

1 slice: 337 calories, 15g fat (1g saturated fat), 53mg cholesterol, 241mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 4g protein.

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