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
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
Reviews
Delicious with a scoop of French vanilla ice cream.
My only changes were dividing up batter between a 9" fluted Bundt pan and two 5x3 loaf pans and also dividing the berries between the pans! I baked 45 minutes! This cake is delicious! Thank you for this recipe!
My husband rated this recipe with an enthusiastic "very good"! I plan to make it often using other fruits such as blueberries.
Amazing! The thick citrusy cake with sweetness of the raspberries provides such a well balanced flavor. This may be my new go-to dessert!