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 ½ tablespoon of white vinegar to the ½ 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!
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.