Citrus-Raspberry Coffee Cake Recipe

5 2 2
Citrus-Raspberry Coffee Cake Recipe
Citrus-Raspberry Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Citrus-Raspberry Coffee Cake Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

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

Nutritional Facts

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

  • 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
  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 near 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. Yield: 16 servings.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Citrus-Raspberry Coffee Cake in Country Woman Christmas Annual 2011, p25

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Reviews forCitrus-Raspberry Coffee Cake

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MY REVIEW
NanZim User ID: 3929200 178212
Reviewed Jul. 21, 2014

"My husband rated this recipe with an enthusiastic "very good"! I plan to make it often using other fruits such as blueberries."

MY REVIEW
shill_ud User ID: 7490685 108821
Reviewed Feb. 28, 2014

"Amazing! The thick citrusy cake with sweetness of the raspberries provides such a well balanced flavor. This may be my new go-to dessert!"

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