Key Lime Coffee Cake

I love all things key lime. So it was only a matter of time before I made a key lime coffee cake. Like with all key lime recipes I made I have to substitute fresh key limes with bottle juice and lime zest. I have yet to ever find key lies in my local grocery store. I guess I need to move further south the be able to find key limes.

This key lime coffee cake is topped with a key lime streusel and then drizzled with a white chocolate sauce. I would say this coffee cake couldn't get any better, but I think there is one thing that might make it just a little bit better. The original recipe included an optional 2 tablespoons shredded coconut added to the streusel with the key lime zest. I did not included it when I made it because one of the people I knew would be eating it does not like coconut. However, the next time I make this I will be including the coconut.

Key Lime Coffee Cake

Ingredients:
Cake

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup plain Greek yogurt
• 1/2 cup buttermilk
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract
• 3 tablespoon key lime juice
• 2 key limes zested

Streusel Topping

• 1 cup all purpose flour
• 2/3 cup granulated sugar
• 8 tablespoons cold unsalted butter, cut into 1/2 inch pieces
• 1 key lime zested

White Chocolate Sauce

• 1/2 tablespoon unsalted butter
• 1 ounce white chocolate square
• 1/2 cup powdered sugar
• 1 tablespoons milk

Directions:
Cake

1. Preheat the oven to 350º F. Spray a 9-inch springform pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder and baking soda.
3. In a large bowl, whisk the eggs. Add in the sugar and mix until smooth.
4. Add in the greek yogurt and mix until combined. Add in the key lime juice and key lime zest, mix until combined. Add in the vanilla extract and mix until combined. Add in the oil and mix until combined. Add in the buttermilk and mix until combined.
5. Gently stir in the flour mixture, just until incorporated, do not over mix.
6. Pour the batter into the prepared springform pan.

Streusel Topping

1. In a medium bowl, whisk together the flour and sugar.
2. Cut in the cubed butter with a pastry cutter or two knives.
3. Stir in the key lime zest.
4. Sprinkle the streusel over the batter.
5. Bake for 45-50 minutes or until and inserted toothpick, in the center, comes out clean.
6. Allow the cake to cool for 30 minutes in the pan. Remove the sides of the pan and transfer the to a cooling rack and allow to cool completely.

White Chocolate Sauce

1. Add the butter and chocolate to a microwave safe bowl and heat on high for 15 seconds. Stir well. Continue to heat in 15 second increments stirring well after each time until melted.
2. Gradually whisk in the powdered sugar and milk until desired consistency is reached.
3. Drizzle the sauce over the cooled cake.

Enjoy!!!

Notes:
I used bottled key lime juice and lime zest.
*Adapted from Life Made Sweeter.