Citrus-Raspberry Coffee Cake Recipe

Citrus-Raspberry Coffee Cake Recipe photo by Taste of Home

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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

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Citrus-Raspberry Coffee Cake Recipe

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

Yield: 16 Servings

20 55 75

Ingredients

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

Directions

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.
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 near the center comes out clean.
Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 16 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 slice equals 337 calories, 15 g fat (1 g saturated fat), 53 mg cholesterol, 241 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Citrus-Raspberry Coffee Cake in Country Woman Christmas Annual 2011, p25