Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

Jan Norris: Food and Florida header image 1

Key Lime Coffeecake a Winner

September 4th, 2008 · No Comments

There are thousands of cooking contests across the land – around the world, actually. Some competitive cooks actually make a modest living or at least, pin money, getting into them.

It’s no surprise then, that winners cross this desk often. For some, you wonder how many entries they didn’t get, since the winner seems forced.

Not the case with this Key Lime Coconut Coffeecake, baked for the Coffeecake Challenge, sponsored by the Inn on Charlotte in St. Augustine.

A New Jersey mom, Angela Guziewicz, from Newton, took top honors —  it was her first food contest entry ever. She wins a grand prize trip to St. Augustine; that will be a first for her, too.

The Inn’s owner, Lynne Fairfield, is well known among B&B enthusiasts for her two-course gourmet breakfast. For this coffeecake, which will now be a featured item on her breakfast menu, she doubles the recipe and bakes it in a Bundt pan.

 

KEY LIME COCONUT COFFEE CAKE
(In celebration of Henry M. Flagler’s extension of the Southern Railroad to the Florida Keys!)

  • For the batter:
  • Dry ingredients:
    2 cups all-purpose flour
    ½ cup granulated sugar
    1 tablespoon baking powder
    ¼ teaspoon salt
  • Wet ingredients:
    1 egg, beaten
    ½ cup milk
    ½ cup vegetable oil
    2 teaspoons freshly shredded lime peel
    1/3 cup key lime juice
    ½ cup sweetened flaked coconut
    For streusel topping:
    ½ cup light brown sugar
    2 tablespoons all-purpose flour
    1 teaspoon ground cinnamon
    2 tablespoon, cubed into small pieces

Preheat oven to 375 degrees
In a large bowl, sift together dry ingredients; set aside.

In a separate bowl, stir together the wet ingredients.

Make a well in the center of the dry ingredients and add wet ingredients all at once.
Stir just until all ingredients are blended – do not beat. (Batter will be thick.)
Grease a 13” X 9” X 2” pan, and spread the batter evenly in the pan.
In a medium bowl, combine the sugar, flour and cinnamon for the streusel topping. Use a pastry blender to cut in the butter, mixing until the mixture is crumbly. Sprinkle mixture over batter.

Bake, at 375 degrees for 30 minutes or until tester comes out clean.
Serve warm.

Makes 12 servings

Tags: Recipes: What's Cooking!

0 responses so far ↓

  • There are no comments yet...Kick things off by filling out the form below.

Leave a Comment