Uploaded July 2019 | Updated September 2026, 3 weeks ago
Citrus Raspberry Coffee Cake
(For a 12” Deep Camp Oven & 10” Bundt Pan)
Ingredients:
3 cups all-purpose flour
2 cups sugar
3 tsp. baking powder
½ tsp. salt
3 large eggs
1 cup canola oil
½ cup fresh squeezed orange juice
1 tbsp. fresh squeezed lemon juice
2 cups raspberries (fresh or frozen)
Powdered sugar (optional)
Directions:
1. In a large bowl, combine flour, sugar, baking powder and salt.
2. In a small bowl, combine eggs, oil, orange juice and lemon juice. Stir into dry ingredients.
3. Spoon half the batter into a greased/floured 10” bundt pan. Add raspberries and top with remaining batter. Bake at 350°F for 50-60 minutes. (Check at 50 minutes with toothpick inserted, to see if it comes out clean)
4. Remove bundt pan from camp oven and cool for 15 minutes before inverting onto a baker’s wire rack. Lift bundt pan off of cake and allow to completely cool before dusting with powdered sugar, if desired. Enjoy!!!
(Total prep & cook time is approx. 1 ½ hours)
Citrus Raspberry Coffee Cake
(For a 12” Deep Camp Oven & 10” Bundt Pan)
Ingredients:
3 cups all-purpose flour
2 cups sugar
3 tsp. baking powder
½ tsp. salt
3 large eggs
1 cup canola oil
½ cup fresh squeezed orange juice
1 tbsp. fresh squeezed lemon juice
2 cups raspberries (fresh or frozen)
Powdered sugar (optional)
Directions:
1. In a large bowl, combine flour, sugar, baking powder and salt.
2. In a small bowl, combine eggs, oil, orange juice and lemon juice. Stir into dry ingredients.
3. Spoon half the batter into a greased/floured 10” bundt pan. Add raspberries and top with remaining batter. Bake at 350°F for 50-60 minutes. (Check at 50 minutes with toothpick inserted, to see if it comes out clean)
4. Remove bundt pan from camp oven and cool for 15 minutes before inverting onto a baker’s wire rack. Lift bundt pan off of cake and allow to completely cool before dusting with powdered sugar, if desired. Enjoy!!!
(Total prep & cook time is approx. 1 ½ hours)
