Key Lime Coffee Cake

  • Cake:
  • 3 tbsp. Blue Chair Bay® Key Lime Rum Cream
  • 2 cups All-purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 cup Sugar
  • 2 Large Eggs Room Temperature
  • 3/4 cup Plain Greek Yogurt
  • 1/2 cup Buttermilk
  • 1/4 cup Vegetable Oil
  • 1/2 tsp. Pure Vanilla Extract
  • Zest from 2 Key Limes
  • Streusel Topping:
  • 1 cup All-purpose Flour
  • 1/4 tsp. Ground Cinnamon
  • Zest from 1 Key Lime
  • 1/8 tsp. Salt
  • 2/3 cup Granulated Sugar
  • 8 tbsp. Cold Unsalted Butter
  • 2 tbsp. Shredded Unsweetened Coconut (optional)
  • White Chocolate Drizzle (optional):
  • 1 tbsp. Butter
  • 2 oz. 1 Square White Chocolate
  • 1 cup Powdered Sugar
  • 2 tbsp. Milk
    • Preheat oven to 350°F. Cover a 9″ x 13″ square pan with nonstick cooking spray.
    • Streusel: Mix together flour, sugar, and salt together. Cut in the butter then add the lime zest and coconut, if using.
    • Cake: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, mix together the eggs while adding in the sugar. Mix until Smooth. Stir in Greek yogurt, key lime rum, zest, vanilla, oil, and buttermilk. Fold in the flour mixture. Do NOT over mix.
    • Pour batter into prepared pan and smooth evenly. Sprinkle streusel over batter.
    • Bake in preheated oven for 45 to 50 minutes or until a cake tester inserted into the center comes out clean. Let cake cool in pan for 30 minutes.
    • White chocolate glaze: Combine butter and white chocolate in a microwavable bowl. Heat on high while stirring every 15 seconds until smooth. Beat in powdered sugar and milk. Drizzle over cooled cake.

 

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