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Holiday Rum Coffee Cake

Holiday Rum Coffee Cake

Moist holiday coffee cake with 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

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.

Notes

1. Use spiced rum or dark rum for strongest flavor. Replace pecans with walnuts or omit for nut free. If coffee flavor is strong use half coffee and half milk. For extra moisture poke small holes in the warm cake before glazing. Store airtight 3 days or freeze sliced up to 2 months

Nutrition

Calories: 430kcal | Carbohydrates: 55g | Protein: 5g | Fat: 21g