Fresh orange juice and raisins pair with a broiled coconut topping in this easy Orange Raisin Coffee Cake. Serve at breakfast with coffee or for dessert with a dollop of whipped cream!
Orange Raisin Coffee Cake Recipe
I’ve got to be honest and say that I’m not normally one who loves raisins in cake. I took a poll on Instagram a few weeks ago and you all felt the same way. Raisins added to cake? No thank you. But my husband LOVES raisins in everything and anything. So when I found this old recipe for orange coffee cake with raisins in a cookbook of mine, I decided to give it a try. For him, ya know?
Well…I should’ve stayed away. Because I found I actually DO like raisins in coffee cake. Especially this one. Just what I need is more sweet cakes to have the willpower to say no to!
Buttermilk Coffee Cake
- This cake stays extra moist with butter, orange juice and buttermilk. Buttermilk always helps baked goods to bake up tender and moist.
- The orange juice is for flavor. It’s not an overwhelming orange flavor, but gives the cake just a hint of citrus. Add a little cinnamon during the holidays and you’ll have an orange cinnamon cake that tastes like Christmas.
- You can use freshly squeezed orange juice or pre-made orange juice.
- If you want an extra orange flavor burst, add the zest of one orange to the batter.
Looking for a Substitute for Buttermilk?
If you don’t have buttermilk, simply add 1/2 tablespoon of white vinegar to the 1/2 cup measuring cup, then fill the rest of the measuring cup with milk. After a few minutes, the milk will start to curdle slightly. This will work a substitute for buttermilk.
Broiled Coconut Topping
This cake is similar to a Lazy Daisy Cake with a broiled coconut topping. There is no need for frosting because this sugar, coconut and butter mixture bubbles and bakes under the broiler for a few minutes to produce a beautiful, lightly crunchy topping. It’s amazing and will melt in your mouth!
Other Coffee Cake Recipes
Tools to Make This Cake
- Grated Coconut: One of my favorite brands.
- 9”x13” Baking Pan: One of my most used kitchen pans.
- Hand mixer: I don’t pull out my stand mixer for this recipe. It makes a small amount so a hand mixer works perfectly.
Orange Raisin Coffee Cake
For the Cake
- 1 cup granulated sugar
- 1/2 cup butter (softened)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup orange juice
- 2/3 cup raisins
For the Topping
- 1/4 cup butter (softened)
- 3/4 cup brown sugar (packed)
- 1 cup shredded coconut
- 1/4 cup orange juice
To Make The Cake
- Preheat oven to 350 degrees.
- Spray a 9x13 baking pan with cooking spray.
- In a large bowl, cream together the sugar and butter using a hand mixer.
- Add in the eggs, beating well.
- Add the flour, baking powder, baking soda and salt. Mix until barely combined.
- Add the buttermilk and orange juice until combined.
- Fold in the raisins.
- Spread the batter in the prepared baking pan.
- Bake for 28-30 minutes or until the cake bounces back when you touch the center.
To Make The Topping
- In a small bowl, mix together the softened butter, sugar, coconut and orange juice.
- Spread the coconut mixture on the hot cake immediately after it comes out of the oven.
- Set the oven to a low broil and place the cake on the highest oven rack. Broil for 3-5 minutes, watching the cake very closely so that it does not burn. It will cook quickly so don't leave it for long and keep checking it.
- When the topping is bubbly, remove the cake from the oven.
- Allow the cake to cool. Serve plain or with whipped cream.
- Store any leftovers in an airtight container.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.