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Butter Rum Coffee Cake

Butter Rum Coffee Cake

Moist sour cream coffee cake with a brown sugar cinnamon pecan streusel and a buttery rum glaze
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12

INGREDIENTS

Cake Batter

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp fine salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream room temperature
  • ½ cup whole milk
  • 2 tsp vanilla extract
  • 2 tbsp dark rum or rum extract.

Streusel

  • 1 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • ½ tsp fine salt
  • 2 tbsp all purpose flour
  • ½ cup unsalted butter melted
  • 1 cup chopped pecans or walnuts.

Butter Rum Glaze

  • ¼ cup unsalted butter
  • ½ cup light brown sugar packed
  • 3 tbsp dark rum or 1 tsp rum extract plus 3 tbsp water
  • 2 tbsp heavy cream or milk
  • 1 cup powdered sugar sifted
  • ½ tsp vanilla extract
  • pinch of salt.

INSTRUCTIONS

Prep and Pan

  • heat oven to 350 F
  • grease and flour a 10 inch Bundt pan
  • whisk flour baking powder baking soda and salt in a bowl.

Streusel

  • mix brown sugar cinnamon salt flour melted butter and nuts until clumpy and set aside.

Batter and Assemble

  • beat softened butter and sugar until light and fluffy
  • beat in eggs one at a time then mix in vanilla and rum
  • mix sour cream and milk together
  • add dry ingredients in three additions alternating with sour cream mixture and mix just until combined
  • spread half the batter in the pan then sprinkle half the streusel
  • add remaining batter and top with remaining streusel then gently press topping into batter.

Bake and Cool

  • bake until a tester comes out clean and the cake springs back 45 to 55 minutes
  • cool in pan 15 minutes then invert onto a rack to cool at least 30 minutes before glazing.

Glaze and Finish

  • melt butter with brown sugar rum and cream over medium heat until smooth and slightly thickened 2 to 3 minutes
  • remove from heat and whisk in powdered sugar vanilla and salt until pourable adding a splash of cream or water if needed
  • drizzle over warm or room temperature cake and let set 10 to 15 minutes before slicing.

Notes

1. Use rum extract for an alcohol free version. Substitute Greek yogurt for sour cream. Tent loosely with foil if the top browns early. Toast nuts for deeper flavor. Bake in a 9 by 13 inch pan for about 35 to 45 minutes if preferred

Nutrition

Calories: 390kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g