Cinnamon Lime Coffee Cake
- FILLING
- 1/3 cup brown sugar
- 2 teaspoons cinnamon
- 3/8 cup finely chopped walnuts
- 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
- 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.
- Lightly mist a 12 cup Bundt pan or 2 loaf tins with vegetable oil spray, then dust with flour.
- Shake out the excess flour.
- For the filling, combine the brownsugar, cinnamon, and chopped nuts.
- Stir until well mixed.
- Set aside.
- 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.
filling, brown sugar, cinnamon, walnuts, cake, yellow cake, canola oil, eggs, vanilla, lime oil, sugar, lime juice, salt, lime oil
Taken from www.food.com/recipe/cinnamon-lime-coffee-cake-94184 (may not work)