One of my favorite winter time desserts is rum cake. Deliciously moist cake soaked in a boozy buttery syrup? Count me in. My favorite all-time recipe for rum cake is from the Pioneer Woman. I usually try and make her recipe at least once a year because it’s so fantastic, but this year I was in the mood to try something a little different. I took the classic rum cake, made it a little less boozy, turned the syrup into a glaze, added some winter time spices, and threw on a crumb topping. And there you go, the Buttered Rum Coffee Cake was born.
I like this recipe because, to me, it has it all – booze, crunchy crumb topping, comforting spices, and a thick coating of glaze. Maybe if I found a way to squeeze some chocolate in there.. no, that’d be too much.. right?
I brought this cake into work with me a couple of days after I made it (after realizing that I was on track to eating the entire thing on my own) and it got devoured. And just in case the name doesn’t make it obvious, this thing goes pretty well with with a hot cup of coffee.
To make this cake, gather all of your ingredients…
Toast up the pecans for the crumb topping. Note: This step is optional, if you’re short on time feel free to skip it. Toasting the pecans just gives them a little extra flavor and more of a crunchy texture.
Then make the rest of the crumb topping: add the flour, brown sugar, and spices to a bowl and cut in the butter using a pastry blender (shown below), two forks, or your fingers.
When you’re done cutting in the butter it should look like this:
Now, just mix in the toasted (or not toasted) pecans, and the topping is done! Put the topping in the fridge until you’re ready to use it to keep the butter from getting too soft.
Now onto the cake.. Butter and flour (or Pam) a bundt cake pan, and set aside.
Place all of the cake ingredients into your stand mixer (or a bowl to mix with a handheld mixer).
Mix on low to combine, then on medium for about 5 minutes until it’s nice and smooth.
Pour half of the topping mixture in the bottom of the bundt pan…
Top with half of the cake batter, then repeat with the second half of the topping and the remaining cake batter.
Bake in the over for about 50 minutes or until a toothpick inserted in the middle comes out clean. Since oven temperatures can vary a little bit, it’s probably a good idea to start checking the cake around 40 minutes to make sure you don’t overcook it.
Let the cake rest on a cooling rack for about 5 minutes before inverting it onto a plate or serving dish. MMmm look at that tasty, crunchy crumb topping 🙂
When the cake has almost cooled to room temperature, make the glaze…
Mix together the powdered sugar and butter. Add rum until you get a nice consistency that is runny, but thick enough to hold some nice drip shapes as it runs down the side of the cake.
Pour the delicious rum glaze all over the top of the cake and let is drip down the sides. Wait 30 minutes or so for the glaze to set up, and enjoy!
Buttered Rum Coffee Cake
- 1 cup flour
- 2/3 cup light brown sugar
- 1 tsp cinnamon
- dash of salt
- dash of nutmeg
- 1/2 cup (1 stick) butter, cold
- 1 heaping cup pecans, chopped
- 1 box yellow cake mix
- 1 (3.4 oz) box instant vanilla pudding
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup water
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Rum Glaze Ingredients
- 2 cups powdered sugar
- 4 Tbsp butter, melted
- 3-4 Tbsp dark rum
- Toast the pecans (optional) at 350 F for 5 minutes.
- In a small bowl, combine the flour, light brown sugar, cinnamon, salt and nutmeg.
- Cut in the butter using a pastry blender, two forks, or your hands, until resembling coarse sand.
- Mix in the toasted (or not toasted) pecans.
- Place the topping mixture in the fridge until you’re ready to use it.
- Preheat the oven to 325 F. Flour and grease a bundt cake pan, set aside.
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer) add all of the cake ingredients.
- Mix all of the ingredients on low speed until combined, then turn the speed up to medium and mix for 5 minutes.
- Pour half of the topping mixture into the bottom of the prepared bundt pan, top with half of the cake batter, then repeat the layering with the remaining topping mixture and finishing with the remaining cake batter.
- Place the cake on the lower middle rack of your oven and bake for about 50 minutes or until a toothpick inserted in the middle comes out clean (this may take 45 minutes to an hour depending on your oven).
- When the cake is done, place on a cooking rack for 5 minutes before inverting onto a serving platter.
- When the cake has nearly cooled to room temperature, make the rum glaze.
- In a small bowl, mix together the melted butter and powered sugar.
- Add the rum 1 Tbsp at a time until the glaze reaches the desired consistency.
- Pour the glaze all over the top of the cooled cake, and let it drip down the sides.
- Let the glaze sit for about 30 minutes to set, and enjoy!