This key lime pepita cake is definitely making an appearance on my Thanksgiving table as it a breeze to whip up and everyone loves it. Bursting with key lime goodness and toasted pepitas this key lime pepita cake is simply delicious.
Guys! Thanksgiving is almost upon us! My entire family is heading our way and I am in full Thanksgiving prep mode.
With work & homeschool, this gal needs a few weeks to prep. I’ve begun by cleaning the guest bedroom, gutting the garage and packing away my Día de Los Muertos altar.
I try not to start my cooking on Thanksgiving – as I am cooking for 22. I prep much in advance, sides, desserts, dips and set my table to give me a super jump start to the rush of Thanksgiving Day.
This key lime pepita cake is definitely making an appearance on my Thanksgiving table as it a breeze to whip up and everyone loves it. Bursting with key lime goodness and toasted pepitas this key lime pepita cake is delicious.
TIPS ON TO HOW TO MAKE EASY KEY LIME CAKE WITH PEPITAS
In baking, it is recommended the use of softened butter, room temperature butter. Softened butter mixes easier into sugar when creaming your base.
In this recipe, you can substitute equal parts greek yogurt for sour cream or plain yogurt, but strain plain yogurt before adding to create a thicker consistency.
In this recipe, you can substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.
Pepitas are pumpkin seeds without the hull. You can find toasted and salted pepitas at your grocery store – I find them in the produce aisle.
This recipe calls for superfine sugar. No need to go out and buy, you can easily make superfine sugar at home.
To make superfine sugar place the amount of granulated white sugar called for in your recipe to a food processor, plus a couple of tablespoons more to compensate for a reduction in overall yield.
Process for 1 to 2 minutes until the sugar feels like fine sand to the touch. Measure before adding to recipe to be sure you have the required amount of superfine sugar that is called for in the recipe.
Parchment paper helps baked goods not stick to pans. It also makes for removing baked goods from pans easier, helps preserve your baking pans and makes clean-up a breeze.
Poke cake while still warm.
This cake can be made up to two days in advance, cover, and place in fridge. Bring to room temperature before serving.
Love pepitas? Check out these amazing pepita recipes:
- Oatmeal Pepita Muffins
- Dulce de Leche Pepita Bars
- Fried Hominy with Cilantro Pepita Pesto
- Roasted Pepita Crusted Cauliflower
- Oatmeal Pepita Butter Cookies
- Farro-Pepita Breakfast Bread
- For the Cake
- 1 stick unsalted butter at room temperature
- 1 1/4 cups sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup sour cream
- 2 teaspoons grated key lime rind
- 1/2 cup toasted and salted pepitas hulled pumpkin seeds
- For the Key Lime Syrup
- 1/2 cup fresh squeezed key lime juice
- 1/2 cup superfine sugar
- Butter and line 9-inch round cake pan with parchment paper.
- Preheat the oven to 350 degrees.
- Cream the butter and sugar in an electric mixer until soft and light. Add the eggs and continue mixing until smooth. In a separate bowl, whisk together the flour, salt and baking powder. Add in thirds, alternately with the sour cream. Remove the bowl from the mixer and fold in the grated key lime rind. Scrape the cake batter into the prepared cake pan and sprinkle the pepitas evenly over the top. Place the cake on the middle rack and bake for 45 to 50 minutes or until the cake is golden brown and a skewer inserted in the middle comes out clean.
- While the cake is baking, whisk together the key lime juice and superfine sugar in a small bowl. Continue mixing until all the sugar is dissolved. Set aside. Cool the cake in the pan on a wire rack for 15 minutes. Then, using a wooden skewer, poke holes all over the surface of the cake. Spoon the key lime syrup evenly over the cake while it’s still warm. Carefully remove cake from pan once it has cooled. You can unmold the cake once it’s completely cooled.
recipe from Rick Bayless