Holiday Rum Coffee Cake is the kind of bundt cake I like to put on the counter during December because it’s moist, a little boozy, and feels right for slow mornings.
The crumb is tender from sour cream, the top has a thick cinnamon-pecan streusel, and the whole thing gets finished with a buttery rum glaze that soaks in just enough to matter.
I serve this for Christmas brunch, but I also like it as an afternoon cake with coffee when people are stopping by. It slices neatly, travels well, and looks good on a holiday platter.
Why You’ll Love This Recipe
Holiday worthy: The rum glaze and cinnamon streusel make it feel special without turning it into a fussy baking project.
Moist for days: Sour cream plus coffee gives you that soft, tight crumb that stays good on the counter.
Great brunch cake: It’s sweet enough to be dessert, but it still works with eggs and fruit on a brunch table.
Easy to slice and serve: Bundt cakes are low stress for hosting—no layers, no frosting, no messy cutting.
Flexible flavors: You can push the rum flavor with dark or spiced rum, or tone down the coffee if you want it gentler.
Ingredients You’ll Need
Pan
- Unsalted butter: This is just for greasing the bundt pan. I like butter over spray here because it helps the edges release cleanly.
- All-purpose flour: Flour-dusting the pan is worth the extra minute, especially with a bundt that has lots of nooks.
Streusel
- Light brown sugar: This keeps the streusel a little softer and more caramel-y than using all white sugar.
- Pecans: Chopped is best so the streusel stays crumbly and doesn’t sink. Walnuts work too if that’s what you have.
- Ground cinnamon: This is the main flavor in the topping, so use the good stuff if yours has been sitting around forever.
- Ground nutmeg: A small amount makes the streusel taste more “holiday” without turning it into a spice cake.
- Fine salt: Don’t skip it—streusel can taste flat without a little salt.
- All-purpose flour: Just enough to help the streusel hold together in little clumps.
- Unsalted butter: Melted butter is the easiest way to get a quick streusel that still bakes up crisp on top.
Cake Batter
- All-purpose flour: I use regular flour here. Spoon and level if you tend to pack flour into the cup.
- Baking powder: Helps the cake rise and keeps the crumb light for a bundt.
- Baking soda: Works with the sour cream to give a little extra lift.
- Fine salt: Makes the coffee, rum, and brown sugar flavors pop more.
- Unsalted butter: Softened butter creams best—if it’s greasy or melty, the cake can bake up heavier.
- Granulated sugar: This gives the cake structure and that classic coffee-cake sweetness.
- Light brown sugar: Adds a little warmth and keeps the cake from tasting too plain. Dark brown sugar works too.
- Eggs: Room temp mixes in smoother and helps the batter emulsify instead of looking curdled.
- Vanilla extract: I like real vanilla here because the flavor is noticeable with coffee and rum.
- Sour cream: This is the moisture insurance. Full-fat is my pick for the best texture.
- Brewed coffee: Use something you’d actually drink. Let it cool so it doesn’t melt the butter in the batter.
- Dark rum: Dark or spiced rum gives the strongest flavor. If you only have light rum, it still works, just milder.
Rum Glaze
- Unsalted butter: Makes the glaze rich and helps it soak in instead of drying glossy on top.
- Granulated sugar: This dissolves into the butter and gives you that classic crackly-sweet glaze finish.
- Dark rum: Stir it in off the heat so the flavor stays in the glaze.
- Water: Just enough to help the sugar melt smoothly without scorching.
- Vanilla extract: A little vanilla rounds out the rum flavor.
- Salt: A tiny pinch keeps the glaze from tasting one-note sweet.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 10-cup bundt pan with butter, then dust with flour and tap out the excess.
- Mix the streusel: Stir the brown sugar, pecans, cinnamon, nutmeg, salt, and flour together, then mix in the melted butter until crumbly. Set aside.
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream the butter and sugar: Beat the softened butter with the granulated sugar and brown sugar until light and fluffy.
- Add the eggs: Beat in the eggs one at a time, then mix in the vanilla.
- Add the sour cream: Mix in the sour cream until combined.
- Add the dry ingredients: Add the flour mixture in two additions, alternating with the cooled coffee and rum, and mix just until you no longer see dry flour.
- Layer the batter: Spoon half the batter into the prepared pan, sprinkle in half the streusel, then add the remaining batter and top with the rest of the streusel.
- Bake: Bake for 45 to 55 minutes, until a toothpick comes out clean (a few moist crumbs are fine, but no wet batter).
- Cool: Let the cake cool in the pan for about 15 minutes, then turn it out onto a rack.
- Make the glaze: In a small saucepan, simmer the butter, sugar, water, and salt until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in the rum and vanilla.
- Glaze the cake: Brush the warm glaze over the warm cake, then let it set for about 20 minutes before slicing.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room-temp ingredients. Butter, eggs, and sour cream mix in smoother when they aren’t cold. It helps the batter stay even so the cake bakes up tender.
Don’t overmix once the flour goes in. Mix just until the dry flour disappears. Overmixing can make a bundt cake come out a little tough.
Keep the coffee cooled. Warm coffee can soften the butter too much and change the texture. If you’re in a rush, stick the coffee in the fridge or freezer for a few minutes.
Poke a few holes before glazing. If you want extra moisture, use a skewer to make small holes while the cake is still warm. The glaze soaks in better that way.
Watch the top near the end. If your streusel is getting too dark before the cake is done, loosely tent the top with foil for the last 10 minutes or so.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Coffee or espresso: This is already a coffee cake, so coffee on the side makes sense. I like it with something strong and simple like drip coffee or an Americano.
- Whipped cream: A small spoonful of lightly sweetened whipped cream is nice if you’re serving this as dessert. It also looks good for holiday guests.
- Fruit: Fresh berries or sliced oranges work well next to a rich slice of cake. It’s an easy way to make the plate feel a little less heavy.
- Extra nuts: If you want it a little prettier, sprinkle a few chopped toasted pecans over each slice. This is especially nice if you’re serving it later and the streusel has softened a bit.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the cake airtight for up to 3 days. I usually keep it at room temperature once it’s fully cooled and the glaze has set.
You can make this recipe ahead by baking the cake the day before and glazing it the same day, or glazing it the next morning. Either way works; just keep it covered so it doesn’t dry out.
If you want it longer-term, freeze sliced portions for up to 2 months. Wrap slices well so they don’t pick up freezer smells.
Thaw at room temp or in the fridge overnight. If you like it a little warm, a short microwave zap on a slice is enough.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I make this alcohol-free?
Yes. Swap the rum in the batter for more cooled coffee or milk. For the glaze, you can replace the rum with a little water plus a splash of vanilla, or just do a simple vanilla butter glaze.
What’s the best rum to use?
I like dark rum or spiced rum here because the flavor actually comes through after baking. Light rum works, but it’s more subtle.
Can I make it nut-free?
Yes, you can omit the pecans. The streusel will be a little less chunky, but it still bakes up nicely with the brown sugar and butter.
How do I know when the bundt cake is done?
A toothpick should come out clean, and the top should spring back when you press it lightly. If it’s browning fast but not done in the center, tent the top with foil and keep baking.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Holiday Rum Coffee Cake
INGREDIENTS
Pan
- 2 tbsp unsalted butter softened for greasing
- 1 tbsp all purpose flour for dusting.
Streusel
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine salt
- 3 tbsp all purpose flour
- 6 tbsp unsalted butter melted.
Cake Batter
- 2.5 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- ½ cup sour cream room temperature
- ¾ cup brewed coffee cooled
- ¼ cup dark rum.
Rum Glaze
- 4 tbsp unsalted butter
- ½ cup granulated sugar
- 3 tbsp dark rum
- 2 tbsp water
- ½ tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Prep
- preheat oven to 350 F
- grease and flour a 10 cup bundt pan
- mix streusel ingredients until crumbly and set aside
- whisk flour baking powder baking soda and salt in a bowl.
Mix and Bake
- beat butter granulated sugar and brown sugar until light and fluffy
- beat in eggs one at a time then vanilla
- mix in sour cream
- add dry ingredients in two additions alternating with coffee and rum and mix just until combined
- spoon half the batter into the pan then sprinkle in half the streusel
- add remaining batter and top with remaining streusel
- bake until a toothpick comes out clean 45 to 55 minutes
- cool in pan 15 minutes then turn out onto a rack.
Glaze and Serve
- simmer butter sugar water and salt until sugar dissolves 2 to 3 minutes
- remove from heat and stir in rum and vanilla
- brush warm glaze over warm cake and let set 20 minutes before slicing.
