Every person I've talked to has bemoaned that this has been the most hectic summer in recent memory. Work, family, friends, life - it was all wanting equal parts of you without enough downtime to spare. "A" and I can group ourselves into that camp and complain. Yet what's the point? Now that we live in the Midwest, even though it takes some gas and time, we are able to drive to see both our families with a days notice and a weekend's time. While one family is a 4 hour drive to the west and another a 7 hour drive to the east, the fact that we can both see family more than one or two times a year is priceless.
Giving up the American tradition of barbecuing and relaxing with a day free of labor, "A" and I drove to Michigan for a Labor Day weekend filled with good food in Ann Arbor and an (age need not be mentioned) birthday for my beautiful Grandma, Betty!
It's pretty much an unspoken rule that if I'm in attendance at a birthday party (family or not), I'll supply the cake. Even though I have a pretty good roster, my mother demanded that I make her mother a Key Lime cake. Not that new fancy chocolate cake recipe I've been waiting to try out. Not that caramel cake that most people would line up to try. Nope - a cake filled with Key Limes and not in pie form.
As I mentioned earlier, the weeks of summer have been filled to the brim and the temperature steadily rising, the thought of turning on an oven for even five minutes seemed to daunting. So instead I adapted a Key Lime cake recipe I have previously developed, threw it in a bundt pan and made it in my parents kitchen after my morning run. Oh yeah, did I mention I've been training for a running race? That's another story for another time.
Needless to say, the birthday girl was happy and I have yet another successful birthday cake in my storybook.
Key Lime Bundt Cake
- 2 ½ cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 tsp. baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup fresh or bottled key lime juice
- 3/4 cup goat yougurt
- 2 tablespoons fresh lime zest
- Preheat oven to 350 degrees F. Grease bundt pan with oil or melted butter and flour.
- Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl.
- Add eggs, oil and lime juice mix on medium speed of an electric mixer until creamy.
- Add goat yougurt and zest; mix until smooth. Pour cake batter into bundt pan and bake for 45 minutes, or until tester is inserted and comes out clean.
- Cool in pans for 5 minutes and then turn the cake out onto cooling racks. Cool for 1 hour.
- To decorate, make a glaze with key lime juice and powdered sugar and top with toasted unsweetened coconut.