this lime streusel cake is so good that I kicked it right out of the house…
I love a good bundt cake. But its large-ish size makes it impractical to whip up for an every day dessert. So when I see a recipe for a bundt or tube cake I either pass it by, or bookmark it for a time when I have more of a crowd to serve than just us three.
But a recent issue of Martha Stewart shared a key lime streusel version that looked so amazing that I simply had to have it. I love lime, and the streusel was made from graham cracker crumbs – something I’d never tried before (and I make a LOT of streusel you guys. I mean, it is all over this blog! Just search “streusel”!!!).
We were in the thick of quarantine at the time, so there was no chance of having “more of a crowd” any time soon. But I was determined. And I remembered from my boxed cake mix adventures that one bundt cake is the equivalent of two standard loaf cakes. Which was still twice as many cakes as I needed. But what if I halved the recipe to make just one loaf cake?
And then this happened:
This. Cake. THIS CAKE.
It was even better than I’d hoped for. The streusel was divine and so different. And there was much lime flavor running through all the components – delicious. I had one slice and savored every bit of it. It was, in fact, so good that I was afraid to keep it around for more than that one slice. So I promptly wrapped up the rest and sent it off with Chelsea and her boyfriend, who were going to visit friends for the weekend. Bless their hearts.
If you like a good pound cake, anything lime, everything streusel and a good glaze, then I am pretty sure you will fall in love with this cake. I added a note at the bottom for the bundt version too – you know, we may have “more of a crowd” to serve one of these days….
adapted from Martha Stewart Living
5 sheets graham crackers
1/3 cup flour
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/3 cup packed brown sugar
4 tablespoons unsalted butter, cut into pieces and at room temperature
7 tablespoons butter, room temperature
1/2 cup + 2 tablespoons granulated sugar
1 egg + 1 egg yolk
1/4 cup whole milk, room temperature
zest and juice from 2 limes (about 2 tablespoons juice)
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoons baking soda
juice from 4 limes (about 1/4 cup juice)
1/4 cup granulated sugar
1/2 cup confectioner’s sugar
zest and juice from 1 lime (about 1 tablespoon juice)
Pre-heat oven to 325 degrees; grease a 9 x 5 loaf pan, line the bottom with parchment, grease the parchment and flour the sides and bottom.
Make the streusel: place the graham crackers in a food processor and process till finely ground. Add the flour, salt, cinnamon and brown sugar and process till combined. Add the butter and pulse till crumbs form. Scatter 1/2 cup of the streusel on the bottom of your pan.
Make the cake: beat the butter and sugar till light and fluffy; scrape down the sides. Add the eggs, milk and lime juice and beat till well combined; scrape down the sides. Add the flour, baking powder, salt, baking soda and lime zest and beat again. Dollop half the batter over the streusel in the pan and use a small angled spatula to smooth evenly. Sprinkle with 1/2 cup of streusel and top with remaining batter, smoothing again. Use your hands to make large clumps of the remaining streusel and sprinkle over the top.
Bake for 30 – 40 minutes or till a tester tests clean; don’t turn off the oven.Transfer to a wire rack and let cool for 10 minutes. Turn out onto a foil-lined baking sheet and let cool an additional 10 minutes. While the cake is cooling make the syrup: heat the lime juice and sugar in a small saucepan, stirring till sugar is dissolved. Bring to a boil and boil for one minute. Brush the cake all over with the syrup and return to the oven for another 3 minutes. Transfer back to the wire rack and let sit for 5 minutes.
Make the glaze: whisk the confectioner’s sugar and lime juice till smooth. Drizzle all over the top of the cake, top with the lime zest and let cool completely.
Note: if making a bundt cake, double all of the ingredients. Follow the recipe above and bake the cake for 45 – 50 minutes.
This delicious recipe brought to you by Sheri Silver