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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

  • 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

Directions

  • 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.
  • 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.
  • 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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