Citrus-Raspberry Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectionersâ sugar for a pretty finishing touch. âPat Harlow, Cataldo, Idaho Ingredients:
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
3 teaspoons baking powder |
1 teaspoon salt |
4 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 near 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. Yield: 16 servings.
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