Citrus-Raspberry Coffee Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

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

Citrus-Raspberry Coffee Cake

3 cups flour

2 cups sugar

3 tsp. baking powder

1 tsp. salt

4 eggs

1 cup canola oil

½ cup orange juice

1 tsp. 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 inch fluted tube pan.   Sprinkle with raspberries.  Top with remaining batter.  Bake at 350 F. for 55-65 minutes or until a toothpick inserted near 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.       16 servings

 

(Recipe for Citrus-Raspberry Coffee Cake was in www.tasteofhome.com, 2015)