Cinnamon Lime Coffee Cake: A Zesty Twist on a Classic
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Recipe Category: Breads
Servings: 16
Calories per Serving: 335.7
If you’re tired of the usual lemon or orange-based coffee cakes, this Cinnamon Lime Coffee Cake is a refreshing twist that will surprise your taste buds. The tangy lime flavor perfectly balances the warm, aromatic cinnamon and the richness of the cake. Whether you’re making it for a family breakfast, a brunch gathering, or a party, this cake is sure to be a hit. It’s moist, flavorful, and topped with a zesty glaze that makes each bite irresistible.
Not only does this cake have a unique flavor profile, but it’s also versatile. You can substitute the walnuts in the cinnamon filling with macadamias or pecans for a different texture and flavor. While the cake bakes, the kitchen fills with the sweet scent of cinnamon and lime, setting the mood for a delightful treat.
The recipe is designed for a Bundt pan or two loaf pans, so you can easily double or halve the recipe based on your needs. The best part? The bake time is the same regardless of the pan you choose.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brown sugar | 1/3 cup |
| Ground cinnamon | 2 teaspoons |
| Walnuts (finely chopped) | 3/8 cup |
| Vanilla flavor instant pudding mix | 1 package (3.4 oz) |
| Canola oil | 1 cup |
| Eggs | 4 large |
| Vanilla extract | 1 teaspoon |
| Confectioners’ sugar | 3/4 cup |
| Fresh lime juice | 3 tablespoons |
| Salt | 1 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 335.7 kcal |
| Total Fat | 17 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 53.5 mg |
| Sodium | 326.3 mg |
| Total Carbohydrates | 43.4 g |
| Dietary Fiber | 0.7 g |
| Sugars | 31.4 g |
| Protein | 3.4 g |
Instructions
-
Preheat the Oven
Begin by placing a rack in the center of the oven. Preheat your oven to 350°F (175°C) so it’s ready when the cake batter is prepared. -
Prepare the Pan(s)
Lightly mist a 12-cup Bundt pan or two loaf pans with vegetable oil spray. Then, dust the pans with flour, shaking out any excess to ensure the cake doesn’t stick while baking. -
Make the Cinnamon Nut Filling
In a small bowl, combine 1/3 cup brown sugar, 2 teaspoons ground cinnamon, and 3/8 cup finely chopped walnuts. Stir the mixture until the ingredients are well combined. Set the filling aside. -
Mix the Cake Batter
In a large bowl, combine the cake ingredients: 1 package of vanilla-flavored instant pudding mix, 1 cup canola oil, 4 large eggs, 1 teaspoon vanilla extract, and a pinch of salt. Use an electric mixer to blend on low speed for 1 minute. Scrape down the sides of the bowl to ensure all ingredients are well incorporated. -
Beat the Batter
Increase the mixer speed to medium and continue beating for 2 minutes. The batter should be smooth and slightly thick. -
Layer the Batter and Cinnamon Filling
Pour 1/3 of the batter into the prepared pan(s). Then, scatter half of the cinnamon-nut filling over the batter. Pour another 1/3 of the batter over the filling, followed by the remaining cinnamon filling. Finally, pour the last 1/3 of the batter over the filling, smoothing the top to create an even surface. -
Bake the Cake
Place the pan(s) in the preheated oven and bake for 55 to 60 minutes. The cake should be golden brown, and when you lightly press the top with a finger, it should spring back. If you’re using a Bundt pan, make sure the cake bakes all the way through. The cake is done when a toothpick inserted into the center comes out clean. -
Cool the Cake
Remove the pan(s) from the oven and allow the cake to cool for 20 minutes on a cooling rack. After 20 minutes, use a long, sharp knife to run along the edge of the cake to loosen it from the pan. Invert the pan(s) onto the cooling rack, and let the cake cool completely for another 30 minutes. -
Prepare the Glaze
While the cake cools, prepare the glaze. In a small bowl, combine 3/4 cup confectioners’ sugar and 3 tablespoons fresh lime juice. Stir until smooth and pourable. If the glaze is too thick, add a tiny bit more lime juice until you achieve the right consistency. -
Glaze the Cake
Once the cake has cooled, drizzle the glaze over the top of the cake so that it runs down the sides. This will add a refreshing lime flavor to the cake and make it look extra appetizing. -
Serve and Store
Slice the cake and serve at room temperature. It pairs wonderfully with a cup of coffee or tea. Store any leftovers covered at room temperature for up to a week. For longer storage, the cake can be frozen for up to 6 months.
Tips for Perfect Cinnamon Lime Coffee Cake
- Substitute Nuts: Feel free to swap out the walnuts for other nuts like pecans or macadamias if you prefer a different texture or flavor. Both work equally well in this recipe.
- Lime Zest: For an extra lime punch, consider adding some lime zest to the batter before baking. This will intensify the lime flavor and make the cake even more fragrant.
- Bundt vs. Loaf Pan: Both Bundt pans and loaf pans work well for this cake. The bake time is the same for either pan, but a Bundt pan will give you a more decorative, ring-shaped cake.
Why You’ll Love This Recipe
This Cinnamon Lime Coffee Cake is more than just a dessert; it’s an experience. The combination of cinnamon, lime, and toasted walnuts creates a unique flavor profile that’s perfect for those who love a refreshing twist on classic coffee cakes. The glaze adds a citrusy sweetness that complements the richness of the cake, making it a great addition to any breakfast spread or gathering.
Enjoy making this delightful Cinnamon Lime Coffee Cake and share it with your friends and family. Whether it’s for a special occasion or just a weekend treat, it’s guaranteed to bring a smile to everyone’s face.
