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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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    16 servings


  • 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


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

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Average Rating:
  • Springscook1
    Jun 21, 2020

    Delicious with a scoop of French vanilla ice cream.

  • 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!