Easy cake perfect for any time of the year. This Orange Raspberry Cake is the kind of cake you can make even few hours before serving it, that’s how easy it is. The cake is soft, moist and have a nice fresh citrus 🍊 Orange flavor.
This cake is so easy to make. In fact, this is a great beginners cake to bake. It follows the process of mixing the wet and dry ingredients separately and then combining them together. You can have this cake ready in an hour.
This is a very simple recipe, this is so easy that I actually make this even on a weekday before going to work. Although this is good for freezing, I always like It when I can bring freshly baked goodies for breakfast. There’s something about seeing it out from the oven fresh, and eating it while it’s still warm. I love spreading butter on them, and what could be better than doing it while it’s still warm.
Just like the process, the ingredients are quite simple as well. Most are common basic ingredients for a cake, the likes of flour, sugar, egg and leavening agent. Then there’s the plain Greek yogurt which is becoming common in some cakes as well. This produces not only soft but moist cake as well. The flavoring is a fresh Orange zest which is all natural.
I love how soft and moist this cake turned out, but the best thing is the citrus flavor. You can really tell that this is an Orange Cake. This cake is not too sweet and the subtle sweetness is balanced by the tangy taste of yogurt and fresh Raspberries. You can serve this even for breakfast.
You can make this even 3 days in advance. Because the cake is soft and moist from the yogurt, it doesn’t harden as fast when stored in the refrigerator. You can leave it covered at room temperature for 3 days and it will still taste great. I personally think it even taste better the following day. The cake has time to relax and absorb the yogurt, sugar and the flavor of fresh Raspberry.
How to Make Orange Raspberry Cake
This cake belongs to a quick bread family in terms of the process of making it. This means it is easy to make, it is basically a dry ingredients + wet ingredients process. A process where you work on mixing all dry ingredients first, followed by mixing all wet ingredients that combining both. You can make it with or without the a mixer, but I find that using a mixer (at least a hand mixer) produces a lighter crumb. This is because the wet ingredients are creamed properly thus building air into the mixture which in turns make a lighter crumb. However, if you do not have a mixer, manually mix the wet ingredients until it gets to a pale yellow color and the consistency becomes light , almost runny. Once you add the dry ingredients to the wet ingredients, you only need few minutes to mix it. Do not over mix it as it could result to a tough dense loaf/cake. You probably hear that several times in many recipes, but I will say it again. Do NOT over mix please. Once you don’t see anymore raw flour, stop mixing. Plus, when you over mix it, you could end up mashing up the Raspberry. You will probably end up with a pinkish batter, which is not bad but let us try to keep the Raspberry whole. Bake just until toothpick inserted in the center comes out clean, a slight wetness it ok as it will continue to bake even after you take it out of the remove. The residual heat will make the cake fully baked. You can serve this as is or with a dusting of icing sugar. This is my preference. You can also use whipped cream frosting to frost it, something light.
Can I Substitute Dried Fruits?
I used fresh Raspberry because I want to make the most of the fresh raspberry that are now in the market. Alternatively, this recipe can be substituted by dried or fresh Cranberry, or even fresh Strawberry or Blueberry. If using dried fruit like cranberry, submerge the dried cranberry in the orange juice to soften it.
Can I Use Other Citrus Flavoring?
Yes, You can. I used fresh orange zest, but it can also be substituted with lemon zest. Instead of using 1/4 cup of orange juice, replace it with the same amount of milk then use lemon zest for flavoring. Do NOT use lemon juice to substitute the orange juice as it will be quite sour.
I thinks that’s about it. Let’s get stared and make this Orange Raspberry Loaf with Orange Glaze.
Can I use Frozen Raspberry?
Yes. When using frozen Raspberry, do NOT thaw the Raspberry. Use it straight from the freezer. Thawing the Raspberry will make the batter loose as the Raspberry tends to release a lot of moisture when it thaw.
- 1/4 cup Milk
- 2 tablespoon freshly squeezed Orange Juice
- 1/4 cup + 2 tablespoon Flavorless Oil
- 1/4 cup + 1 tablespoon Plain Greek Yogurt
- 1 large Egg – room temperature
- zest of one Orange (about 1 tbsp)
- 1/2 teaspoon Vanilla Extract
- 1/2 cup granulated Sugar
- 1 1/2 cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/3 teaspoon Salt
- 3/4 cups fresh Raspberry (can be substituted with Blueberry or Strawberry or mix of all Berries)
- Preheat oven to 350°F. Spray a 7-inch round pan with non-stick cooking spray and line the bottom with parchment paper.
- Dry Ingredients: In a large bowl, mix together the flour, baking powder and salt. Fold in the Raspberry gently mix to cover Raspberry with flour. Set aside.
- Wet Ingredients: In a medium bowl, whisk together the vegetable oil, sugar, eggs, milk, yogurt, orange juice, vanilla and orange zest.
- Dry Ingredients + Wet Ingredients: Slowly add to the wet ingredients to the dry ingredients. Mix until JUST combined. Pour the batter in a prepared 7-inch loaf pan.
- Bake for 35- 45 minutes or until toothpick inserted in the center comes out clean. If the top begins to brown early, cover the pan with aluminum foil to prevent burning. Check at 40 minutes time to avoid over baking.
For additional crunch on top, you can sprinkle toasted Almonds on top. I love this even more with Almonds.!
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