Rum Crumb Cake

Why choose one sweet treat when you can have the best of two, combined? This rum crumb cake takes the rich, luxurious flavor of rum cake and tops it with the sweet coffee cake-inspired crumb topping, drizzled with a simple rum glaze. The addition of dark rum into the cake and glaze introduces a warm, complex flavor that goes way beyond your classic coffee cake. This cake was made to be served for weekend brunch, as an indulgent afternoon snack with coffee, or, let’s face it, eaten in the kitchen at midnight as the ultimate late-night treat.

Yields:10 serving(s)
Prep Time:20 mins

Ingredients

Crumb Topping

• Cooking spray
• 1/2 cup (110 g.) packed light brown sugar
• 1/2 cup (60 g.) all-purpose flour
• 1 tsp. ground cinnamon
• 4 Tbsp. cold unsalted butter, cut into 1″ pieces
• 1/2 cup chopped raw walnuts

Batter

• 2 cups (240 g.) all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• 1 cup (200 g.) granulated sugar
• 1 3/4 cups (1 1/2 sticks) unsalted butter, softened
• 3/4 cup (160 g.) packed light brown sugar, divided
• 2 large eggs
• 1 Tbsp. dark rum
• 3/4 cup sour cream
• 1/2 cup chopped raw walnuts
• 2 tsp. ground cinnamon

Rum Glaze

• 1/2 cup (60 g.) confectioners’ sugar
• 1 Tbsp. dark rum or milk

Directions

Crumb Topping

Step 1

Arrange a rack in center of oven; preheat to 350°. Grease a 9″ round baking pan with cooking spray.

Step 2

In a medium bowl, whisk brown sugar, flour, and cinnamon. Add butter and, using your hands, work butter into dry ingredients until mixture holds together. Add walnuts and squeeze with your hands into mixture. Refrigerate until ready to use.

Batter

Step 1

In a medium bowl, whisk flour, baking powder, salt, and baking soda.

Step 2

In a large bowl, using a handheld mixer on medium-high speed, beat granulated sugar, butter, and 1/2 c. brown sugar until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Add rum and beat until combined.

Step 3

Add dry ingredients and beat on medium-low speed until a few dry streaks remain. Add sour cream and beat until just combined.

Step 4

In a small bowl, combine walnuts, cinnamon, and remaining 1/4 c. brown sugar.

Step 5

Spread about half of batter in prepared pan in an even layer. Sprinkle walnut mixture over in an even layer. Top with remaining batter. Sprinkle crumb topping over.

Step 6

Bake cake, covering pan with foil if crumb topping is browning too quickly, until topping is deeply golden brown and a tester inserted into the center comes out clean, 50 to 55 minutes. Let cool.

Rum Glaze

Step 1

In a small bowl, combine confectioners’ sugar and rum, adding 1 tsp. water at a time if needed until mixture is smooth and easily drizzles.

Step 2

Transfer cake to a platter. Drizzle rum glaze over.