This key lime coffee cake is wonderfully topped with a zesty key lime streusel and finished off with an irresistible, sweet lime glaze. I truly believe this coffee cake is as good as it gets!

Written for sea level and high elevation; I live at 7,300 feet.

Prep Time: 15 minutes

Cook Time: 1 hour to 1 hour 15 minutes

Serves: depending on size 12

Ingredients:

Streusel topping:

1/4 C. All-purpose flour

1/2 C. Sugar

1/2 C. Almonds, finely chopped

3 T. Butter, melted

1 tsp. Lime zest

The Cake:

2 C. All-purpose flour

2/3 C. Sugar, (1 C. plus 1/3 C. for sea level)

1 tsp. Baking powder, (2 tsp. for sea level)

1 tsp. Salt

4 Eggs

1 C. Oil, I used advacodo oil

2/3 C. Plus 2 T. Milk, (2/3 milk for sea level)

2 T. Lime zest

6 T. Lime juice

For the sugar glaze:

1/2 C. Powdered sugar

1 T. Vanilla extract

1 tsp. Lime zest

Water or milk, if needed, to thin out.

What to do:

Preheat oven to 350°F. Spray a nonstick 8-inch square pan’s bottom with cooking spray.

In a small bowl, combine all streusel ingredients with a fork until crumbly. Set aside.

In a large mixing bowl, add your cake ingredients and mix well. Spoon half of the batter into the bottom of your pan, then half of your streusel topping. Spread the remaining batter over the streusel topping, then the remaining streusel topping. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. While the cake cools, make your glaze.

In a small bowl, combine the sugar, vanilla extract, and zest. Mix until a thick, pourable icing forms, adding water or milk as needed. It should not be runny. Drizzle over the warm cake, ensuring coverage from side to side. Let cool completely and serve.