Citrus-Raspberry Coffee Cake

[maybetoday]

Citrus-Raspberry Coffee Cake




Ingredients

3 cups all-purpose flour

2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

4 large eggs

1 cup vegetable oil

1/2 cup orange juice

1 teaspoon lemon extract

2 cups fresh or frozen unsweetened raspberries

Confectioners' sugar


Directions

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.

If using frozen raspberries, use without thawing to avoid discoloring the batter.

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