Recipe: Lime Coffee Cake Recipes - 2 (NOT Starbuck's)

Starbuck's recipe is not on the Internet. Perhaps you can experiment with this recipe. Good luck and please share your results with us.

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CANYON RANCH LIME COFFEE CAKE
Source: Canyon Ranch
Makes 16 slices

"This is a wonderful breakfast coffee cake which can also be served with salads as a luncheon bread."

1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
3 tablespoons canola oil
1 cup sugar
4 egg whites
2/3 cup buttermilk
1 tablespoon fresh lime juice
1 1/2 teaspoons grated lime zest
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly spray a standard-size (9 x 5-inch) loaf pan with non-stick cooking spray.

Combine the flour, baking powder, and salt in a medium bowl and set aside.

In another bowl combine the butter, oil, and sugar and mix until smooth. Add the egg whites and beat with an electric mixer until the batter is smooth.

Alternately add the flour and buttermilk to the egg mixture, ending with flour. Add the lime juice, grated lime zest, and vanilla and mix until smooth. Pour into the prepared loaf pan.

Bake in the preheated oven for 35 to 45 minutes, or until the top is golden brown. Remove from the oven and cool in the pan on a rack for at least 10 minutes before slicing.

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CINNAMON LIME COFFEE CAKE
Source: by Poll_of_the_Purple_Ilk
Servings: 16

"A coffee cake with the haunting flavor of lime. This is a nice change from all the lemon and orange based coffee cakes out there. Pecans or macadamias work just as well as the walnuts in the cinnamon layers. Note that the recipe calls for 3/8 cup finely chopped nuts, NOT 3/8 cup nuts finely chopped. Big difference. And yes the bake time for loaf tins is the same a Bunt pan."

FOR THE FILLING:
1/3 cup brown sugar
2 teaspoons cinnamon
3/8 cup finely chopped walnuts
FOR THE CAKE:
1 (18 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix
3/4 cup canola oil
4 large eggs
1 teaspoon vanilla extract
3 drops lime oil
FOR THE GLAZE:
1 cup confectioners' sugar
2 tablespoons lime juice
1 pinch salt
1 drop lime oil

Place rack in the center position in the oven and preheat the oven to 350 degrees F. Lightly mist a 12 cup Bundt pan or 2 loaf tins with vegetable oil spray, then dust with flour. Shake out the excess flour.

TO PREPARE THE FILLING:
Combine the brownsugar, cinnamon, and chopped nuts. Stir until well mixed. Set aside.

TO PREPARE THE CAKE:
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.