Spiced Butter Rum Coffee Cake is my kind of coffee cake: tender, cinnamon-forward, and built around a brown sugar pecan swirl that actually tastes like something.
The crumb is soft from the sour cream batter, and the warm spices don’t get lost once it’s baked. I like the dark rum here because it reads more like caramel and vanilla than “boozy.”
This one is especially good for a weekend brunch or a holiday morning, when you want a cake that looks a little special but still slices clean. I usually serve it with coffee and let people go back for “just one more small piece.”
Why You’ll Love This Recipe
Holiday worthy: The bundt shape, the pecan streusel, and that rum glaze make it feel a little dressed up without being fussy.
Soft crumb: Sour cream keeps the cake tender and gives it that classic coffee-cake texture I always want.
Streusel in every slice: You get a thick swirl through the middle plus a crunchy top, so the topping isn’t just for show.
Rum glaze: It’s buttery, glossy, and soaks in just enough while the cake is warm. I wouldn’t skip it.
Easy swaps: You can go alcohol-free with rum extract, and Greek yogurt works well if that’s what you have.
Ingredients You’ll Need
Cake Batter
- All-purpose flour: I use regular flour here. Spoon and level if you tend to pack your measuring cup.
- Baking powder: This is what gives the cake most of its lift, so make sure it’s not old.
- Baking soda: Just a little, and it plays nicely with the sour cream for a tender crumb.
- Fine salt: Don’t skip it. It keeps the cake from tasting flat, especially with the sweet swirl and glaze.
- Ground cinnamon: This is the main spice flavor. Use a fresh jar if yours has been open forever.
- Ground nutmeg: A small amount makes the cinnamon taste warmer and more “coffee cake.”
- Ground allspice: This gives a gentle clove-like note. If you don’t have it, you can leave it out, but it’s nice here.
- Unsalted butter: Softened butter creams better and gives the cake that rich, classic crumb.
- Granulated sugar: I stick with white sugar in the batter so the cake stays light and not too heavy.
- Eggs: Room temperature eggs mix in more smoothly, and the batter is less likely to curdle.
- Vanilla extract: Vanilla helps the spices taste rounder. I use pure vanilla when I have it.
- Sour cream: This is the big one for texture. It keeps the cake soft even the next day.
- Dark rum: Dark rum tastes the most “brown sugar” to me. Rum extract works too if you want it alcohol-free.
- Whole milk: Milk loosens the batter so it spreads easily around the streusel layer.
Streusel Swirl and Topping
- Light brown sugar: This is where the caramel flavor comes from in the swirl. Dark brown sugar works too if that’s what you have.
- Ground cinnamon: It makes the streusel taste like the best part of a coffee cake, not just sweet crumbs.
- Fine salt: A pinch keeps the streusel from tasting one-note.
- Pecans: I like pecans best here, and toasting them first makes a real difference if you have the time.
- Unsalted butter: Melted butter binds the streusel so it stays crumbly, not powdery.
- All-purpose flour: Just enough to give the streusel a little structure so it doesn’t melt into the batter.
Butter Rum Glaze
- Unsalted butter: Butter makes the glaze taste like a quick caramel sauce.
- Light brown sugar: This melts into that glossy, spoonable glaze texture after a quick simmer.
- Dark rum: It gives the glaze that warm rum-butter flavor. Rum extract works too, just add it to taste.
- Heavy cream: Cream makes it richer and smoother, but milk works if that’s what you have.
- Vanilla extract: Stir this in at the end so it doesn’t cook off.
- Salt: Just a pinch to keep the glaze from tasting overly sweet.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 10-cup bundt pan well (or grease a 9×13-inch baking pan).
- Mix the dry ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl, then set aside.
- Cream the butter and sugar: Beat the softened butter and granulated sugar until light and fluffy, scraping the bowl as needed.
- Add the eggs: Beat in the eggs one at a time, then mix in the vanilla until combined.
- Mix the wet ingredients: Stir the sour cream, rum, and milk together in a measuring cup or small bowl.
- Add the dry ingredients: Add the dry ingredients in alternating additions with the sour cream mixture, mixing just until you no longer see dry flour.
- Make the streusel: Stir the brown sugar, cinnamon, salt, chopped pecans, melted butter, and flour until crumbly, then set aside.
- Layer the batter: Spread half the batter into the pan, sprinkle with half the streusel, add the remaining batter, then finish with the remaining streusel.
- Bake: Bake until a toothpick comes out clean and the center springs back, about 40 to 50 minutes for a bundt pan or 35 to 45 minutes for a 9×13-inch pan.
- Cool: Let the cake cool for 15 minutes. Invert a bundt cake onto a plate, or leave a 9×13-inch cake in the pan.
- Make the glaze: Simmer the butter, brown sugar, rum, cream, and salt for 1 to 2 minutes, until glossy and slightly thickened.
- Finish: Remove the glaze from the heat and stir in the vanilla. Spoon the warm glaze over the warm cake and let it set for about 10 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
Grease the bundt pan more than you think. Get into the center tube and all the corners. Streusel likes to stick, so don’t be shy with the butter or baking spray.
Stop mixing as soon as the flour disappears. Overmixing is the easiest way to make coffee cake a little tough. I mix on low and finish with a few turns by hand.
Toast the pecans if you have time. A quick toast in a dry skillet or oven makes them taste nuttier and less “raw.” Let them cool before adding to the streusel.
Watch the bake time, not the clock. Bundt pans vary a lot. Pull it when the center springs back and a toothpick comes out clean.
Glaze it while it’s still warm. The glaze sinks in a bit and sets up nicely instead of sliding right off the top.
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 the obvious one, but it really works with the warm spices and rum glaze. I like it with black coffee or a cappuccino.
- Fresh fruit: A bowl of berries or sliced oranges is nice on the side. It keeps the plate feeling a little lighter.
- Whipped cream: A small spoonful of lightly sweetened whipped cream is great if you’re serving this as dessert. I usually skip it for brunch.
- Extra pecans: Sprinkle a few toasted chopped pecans over the glaze right before serving. It adds crunch and makes the slices look finished.
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 leftovers covered at room temperature for 2 days. After that, I move it to the fridge so the glaze and crumb hold up better.
Store leftovers covered in the fridge for up to 4 days. I like warming slices for 10 to 15 seconds in the microwave just to take the chill off.
You can make this recipe ahead by baking the cake the day before and glazing it the next morning. If the cake is chilled, let it sit out for a bit so the glaze doesn’t firm up too fast.
If you want them to last longer, freeze individual portions wrapped well and tucked into a freezer bag. Thaw in the fridge overnight, then warm gently before serving.
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. Use rum extract instead of rum, then add a small splash of milk to make up the liquid. Start with a little extract, taste the batter/glaze, and add more if you want a stronger rum flavor.
Can I use Greek yogurt instead of sour cream?
You can substitute Greek yogurt in the same amount. I prefer full-fat if you have it, but low-fat will still work.
Do I have to use a bundt pan?
No. A 9×13-inch pan works well and is a little faster to bake. The cake won’t look as formal, but it’s easier to slice and serve for brunch.
How do I know when it’s done?
The top should spring back lightly when you press the center, and a toothpick should come out clean. If you’re using a bundt pan, check a couple of spots because thicker areas can take a few extra minutes.
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
Spiced Butter Rum Coffee Cake
INGREDIENTS
Cake Batter
- 2.5 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup sour cream room temperature
- ¼ cup dark rum or rum extract to taste
- ½ cup whole milk.
Streusel Swirl and Topping
- 1 cup light brown sugar packed
- 1 tbsp ground cinnamon
- ¼ tsp fine salt
- ½ cup pecans chopped
- 4 tbsp unsalted butter melted
- 2 tbsp all purpose flour.
Butter Rum Glaze
- 4 tbsp unsalted butter
- ½ cup light brown sugar packed
- 3 tbsp dark rum
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- pinch of salt.
INSTRUCTIONS
Mix and Bake
- preheat oven to 350 F and grease a 10 cup bundt pan or 9x13 inch baking pan
- whisk flour baking powder baking soda salt and spices and set aside
- beat butter and sugar until light and fluffy then beat in eggs one at a time followed by vanilla
- mix sour cream rum and milk then add dry ingredients alternately with wet mixture just until combined
- stir streusel ingredients until crumbly and set aside
- spread half the batter in pan then sprinkle with half the streusel add remaining batter and finish with remaining streusel
- bake until a toothpick comes out clean and center springs back about 40 to 50 minutes for bundt or 35 to 45 minutes for 9x13 then cool 15 minutes and invert bundt or leave in pan.
Glaze and Finish
- simmer butter brown sugar rum cream and salt for 1 to 2 minutes until glossy and slightly thickened then remove from heat and stir in vanilla
- spoon warm glaze over warm cake and let set 10 minutes before slicing.
