Cinnamon Lime Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1/3 cup brown sugar
• 2 teaspoons cinnamon
• 3/8 cup finely chopped walnuts
• 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
• 1 cup confectioners' sugar
• 2 tablespoons lime juice
• 1 pinch salt
• 1 drop lime oil

Recipe

• 1 place rack in the center position in the oven and preheat the oven to 350.
• 2 lightly mist a 12 cup bundt pan or 2 loaf tins with vegetable oil spray, then dust with flour.
• 3 shake out the excess flour.
• 4 for the filling, combine the brownsugar, cinnamon, and chopped nuts.
• 5 stir until well mixed.
• 6 set aside.
• 7 place the cake ingredients in a large bowl.
• 8 blend, with an electric mixer on low speed, for 1 minute.
• 9 stop mixer and scrape down sides of bowl.
• 10 increase speed to medium and beat for 2 minutes.
• 11 pour 1/3 of the batter into prepared pan (s).
• 12 scatter 1/2 of the filling over the batter.
• 13 pour another 1/3 batter over the filling.
• 14 scatter the remaining filling over the batter.
• 15 pour last 1/3 of batter over filling and smooth out surface.
• 16 place pan in the oven.
• 17 bake the cake (s) until golden brown and cake (s) spring back when lightly pressed with a finger, 55 to 60 minutes.
• 18 remove the pan (s) from the oven and place on a cooling rack for 20 minutes.
• 19 run a long sharp knife around the edge of the cake (s) and invert onto a rack.
• 20 allow to cool completely.
• 21 30 minutes more.
• 22 meanwhile, prepare the glaze.
• 23 place the glaze ingredients in a small bowl and stir until smooth.
• 24 spoon glaze over the top of cooled cake so that it drizzles down the sides.
• 25 slice and serve.
• 26 store covered.
• 27 will keep up to a week at room temperature.
• 28 will heep frozen for 6 months.