Orange Cinnamon-Raisin Swirl Coffee Cake

This cake is so yummy! It has the perfect balance of sweet, cinnamony goodness with a hint of tanginess from the orange peel. Plus, it's not too rich or dense like some coffee cakes can be. The cake is really easy to make, and it tastes delicious on its own, but I love to top it with a little bit of powdered sugar or whipped cream for extra special occasions.

Orange Cinnamon-Raisin Swirl Coffee Cake


  • 1 stick of butter
  • 1/3 cup of brown sugar, lightly packed
  • 2 cups all-purpose flour. 
  • 1 teaspoon baking powder. 
  • 1/2 teaspoon salt. 
  • 6 tablespoons cooking oil, divided. 
  • 3 large eggs, room temperature. 
  • 1 and 1/4 cups Orange Cinnamon-Raisin Swirl Coffee Cake Recipe Icing (see below).
  • Equipment: 
  • 9-inch round cake pan. 
  • (I used a 9 x 13-inch cake pan customized with parchment paper and cut) 


Preheat the oven to 350 degrees F (175 degrees C).  On a lightly floured surface, combine flour, baking powder, and salt; set aside.  In a large bowl, cream the butter and sugar until light and fluffy. Add eggs; beat well. Add oil; mix well.

Add flour mixture in 3 additions, alternately with milk, beginning and ending with flour mixture; stir just until combined after each addition. 

Do not overmix. Spread batter into prepared pan.  Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan to cool completely.

Stir coffee cake icing until smooth and spread over cooled coffee cake.  Let stand until icing is set before serving, about 30 minutes. Serves 12