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
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 in 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.
Editor's Note
If using frozen raspberries, use without thawing to avoid discoloring the batter.
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Average Rating:
delowenstein
Jul 9, 2018
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!
NanZim
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.
shill_ud
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!
Reviews
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!