Taste of Home
Citrus-Raspberry Coffee Cake
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 16 servings.
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
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3 cups all-purpose flour
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2 cups sugar
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3 teaspoons baking powder
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1 teaspoon salt
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4 large eggs
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1 cup canola oil
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1/2 cup orange juice
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1 teaspoon lemon extract
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2 cups fresh or frozen unsweetened raspberries
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Confectioners' sugar
Directions
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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.
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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 in the center comes out clean.
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3.
Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
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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