Citrus Raspberry Coffee Cake

This cake should also be titled "Baking 101!"  It is really very simple to make and pretty foolproof.  And it tastes delicious.  I've made this numerous times and have always gotten compliments on how good it is.  You don't have to stick with just using raspberries either.  I've used blueberries in the past and used a combo of both raspberries and blueberries this time around.  It's just a matter of preference.  This recipe comes courtesy of Taste of Home magazine.

3 cups all-purpose flour
2 cups sugar
3 tsp baking powder
1 tsp salt
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 tsp pure lemon extract
2 cups fresh raspberries or blueberries
Confectioners' sugar

In a large mixing bowl, combine flour, sugar, baking powder and salt.  In another bowl, combine the eggs, oil, orange juice and extract.  Stir dry ingredients into wet ingredients until just moistened.

Pour half of batter into a greased and floured 10-in. fluted tube pan.  Sprinkle with berries.  Top with remaining batter.  Bake at 350 degrees F in preheated oven for 55 - 60 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely.  Dust cake with confectioners' sugar.

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