Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Key Lime Bundt Cake 4.5 (4) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 6, 2020 Rate PRINT Share Prep Time: 45 mins Total Time: 4 hrs Yield: 16 to 20 Serves This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the middle, and sprinkled on top before baking. As for the lime, a full cup of juice flavors the batter, the syrup that infuses the cake, and makes an appearance in the sweet and tart glaze. Ingredients Streusel 9 sheets graham crackers (1 sleeve from a 14.4-ounce box) ⅔ cup unbleached all-purpose flour, plus more for pan ½ teaspoon kosher salt ¾ teaspoon ground cinnamon ⅔ cup packed dark-brown sugar 1 stick unsalted butter, room temperature, cut into pieces, plus more for pan Cake 1 stick plus 6 tablespoons unsalted butter, room temperature 1 ¼ cups granulated sugar 1 ¼ teaspoons baking powder 1 ¼ teaspoons kosher salt ½ teaspoon baking soda ¼ cup fresh lime or Key-lime juice, plus 1 ½ teaspoons grated zest (from 4 to 6 limes) 3 large eggs, room temperature 2 ½ cups cake flour (not self-rising), whisked ½ cup whole milk, room temperature Syrup ½ cup fresh lime or Key-lime juice (from 8 to 10 limes) ½ cup granulated sugar Glaze 1 cup confectioners' sugar, sifted 2 to 3 tablespoons fresh lime or Key-lime juice Directions For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan. For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour. Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover. Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes. For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes. For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days. Marcus Nilsson Originally appeared: Martha Stewart Living, May 2020 Rate It PRINT