Cinnamon Lime Coffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place rack in the center position in the oven and preheat the oven to 350.
  • Lightly mist a 12 cup Bundt pan or 2 loaf tins with vegetable oil spray, then dust with flour.
  • Shake out the excess flour.
  • For the filling, combine the brownsugar, cinnamon, and chopped nuts.
  • Stir until well mixed.
  • Set aside.
  • Place the cake ingredients in a large bowl.
  • Blend, with an electric mixer on low speed, for 1 minute.
  • Stop mixer and scrape down sides of bowl.
  • Increase speed to medium and beat for 2 minutes.
  • Pour 1/3 of the batter into prepared pan (s).
  • Scatter 1/2 of the filling over the batter.
  • Pour another 1/3 batter over the filling.
  • Scatter the remaining filling over the batter.
  • Pour last 1/3 of batter over filling and smooth out surface.
  • Place pan in the oven.
  • Bake the cake (s) until golden brown and cake (s) spring back when lightly pressed with a finger, 55 to 60 minutes.
  • Remove the pan (s) from the oven and place on a cooling rack for 20 minutes.
  • Run a long sharp knife around the edge of the cake (s) and invert onto a rack.
  • Allow to cool completely.
  • 30 minutes more.
  • Meanwhile, prepare the glaze.
  • Place the glaze ingredients in a small bowl and stir until smooth.
  • Spoon glaze over the top of cooled cake so that it drizzles down the sides.
  • Slice and serve.
  • Store covered.
  • Will keep up to a week at room temperature.
  • Will heep frozen for 6 months.
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