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Citrus-Raspberry Coffee Cake

 Citrus-Raspberry Coffee Cake
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
16 ServingsPrep: 20 min. Bake: 55 min. + cooling


  • 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 McCormick® Pure Lemon Extract
  • 2 cups fresh or frozen unsweetened raspberries
  • Confectioners' sugar


  • 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.
Nutritional Facts: 1 slice equals 337 calories,

2 of 2

Citrus-Raspberry Coffee Cake (continued)

Nutritional Facts: 15 g fat (1 g saturated fat), 53 mg cholesterol, 241 mg sodium, 46 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.