Best 6 Coffee And Rum Cake Recipe By Tasty Recipes

RUM CAKE

Steps:

• Preheat the oven to 350 degrees F with oven rack in the center of oven.
• Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature.
• In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more. Mix in the vanilla.
• Add the eggs and egg yolks, one at a time, mixing just until combined in between additions. Scrape down the sides of the bowl.
• Combine the cake flour, baking powder, baking soda and salt.
• Add 1/3 of the dry ingredients to the batter and mix just until combined. Add 1/2 of the milk/sour cream mixture and mix.
• Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined.
• Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
• Grease and flour bundt pan. I use shortening, and make sure every crevice of the pan is coated! Pour batter evenly into the pan and bake at 350 degrees F for about 50 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.
• Make the glaze: Add sauce ingredients to a saucepan over medium heat. Stir well until butter has melted and mixture is smooth. Bring mixture to a boil, stirring, and boil for 2 minutes.
• Allow the cake to cool for in the pan for at least 15 minutes before gently inverting it. (I like to remove the cake first, to make sure to get it out easily). Then wipe the pan clean and put the cake back in it. Poke holes all over the cake and gently pour most of the sauce over the cake, reserving just a little.
• Allow the cake to soak up the glaze and then invert it onto a plate or serving platter. Spoon remaining glaze on top.
• Store rum cake well-covered in the refrigerator.

COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE

Steps:

• Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

CLASSIC COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish or 2 9-inch round cake pans with nonstick spray.
• Make the brown butter streusel topping: Add the butter to a small light-colored saucepan over medium heat. Swirl the pan occasionally until the butter completely melted, then continue cooking, swirling or stirring with a heatproof spatula occasionally, until the butter bubbles and foams, then begins to brown as the foam subsides. Once the butter is golden brown and smells nutty, 5-8 minutes total, transfer to a heatproof container (make sure to get all the delicious browned bits from the bottom of the pot) and let cool to room temperature for 5-10 minutes before using.
• In a medium bowl, whisk together the sugar, salt, flour, and cinnamon. Add the browned butter and stir with a rubber spatula until well combined.
• Make the filling: In a small bowl, mix together the brown sugar, and cinnamon.
• Make the cake: In a liquid measuring cup or medium bowl, whisk together the milk and sour cream until well combined.
• In a medium bowl, whisk together the flour, salt, and baking powder until well combined
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2-3 minutes. Add the vanilla, then the eggs, 1 at a time, beating well after each addition.
• Add a third of the flour to the butter mixture, beating on low speed to combine. Add half of the milk mixture and beat to incorporate. Continue alternating between the dry and wet ingredients, beating between each addition just to incorporate before adding the next. Do not overmix.
• Pour half of the batter into the prepared baking dish and spread all the way to the edges. (If using 2 9-inch round pans, spread about 1⅓ cups batter in each pan.) Sprinkle the filling evenly over the batter. Spread the remaining batter on top of the filling, all the way to the edges of the pan, then use a butter knife to gently swirl the filling into the batter. Crumble the streusel evenly on top.
• Bake the coffee cake until dark golden brown around the edges and a toothpick inserted in the center of the cake comes out clean, 55 minutes for a large pan or 50-55 minutes for 2 smaller pans.
• Remove the cake from the oven and let cool for 20 minutes before slicing and serving straight from the pan.
• Enjoy!

CINNAMON ROLL COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175°C).
• Cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until mostly incorporated but a few dry streaks remain. Whisk in melted butter.
• Cinnamon topping: Stir all ingredients together in a medium bowl.
• Pour half of the cake batter into a greased 9x13-inch (22 x 33 cm) baking dish. Drop spoonfuls of cinnamon topping on the batter, using half of the topping. Use the tip of a butter knife to swirl the topping through the cake. Pour the rest of the batter on top. Spoon the rest of the topping on and swirl again.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean (or with only a few crumbs attached). Remove from oven and let cool.
• Frosting: Whisk together cream cheese, powdered sugar, and milk. If frosting is too thick, add more milk until it becomes a pourable texture. Drizzle cake with frosting. Slice and serve!
• Enjoy!

COFFEE CAKE RECIPE BY TASTY

Steps:

• For the cinnamon filling:
• In a bowl, whisk together brown sugar, flour, cinnamon then set aside.
• For the streusel topping:
• Add brown sugar, cinnamon, flour, and nutmeg (optional) into a medium bowl. Whisk together, then add the cubed butter (room temperature is preferred).
• Use clean hands to break the butter into the dry mixture. Once the mixture is well combined into a crumble then you can set the bowl aside.
• Cake
• Preheat the oven to 350°F, and parchment line or grease a cake pan of your choice then set aside.
• Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together, then set aside.
• Beat the butter, and the granulated sugar in a stand mixer or electric hand mixer until light & fluffy, add brown sugar then mix on high. Pour in the vanilla extract, almond extract (optional), and the eggs one at a time while mixing on low. Scrape the sides of the bowl down then mix in sour cream or yogurt until well combined.
• Add the dry mixture into the wet mixture, then combine until a smooth batter forms..
• Pour half of the cake mixture into the greased or parchment lined pan then smooth it out. Sprinkling the cinnamon filling on top from the edges to the center. Layer over the cinnamon topping with the leftover cake batter then top with the streusel crumble. Bake for 45-50 minutes, testing doneness with a toothpick.
• Top cake with vanilla ice cream (optional) and serve.

CALYPSO COFFEE CAKE WITH BUTTER RUM GLAZE

Steps:

• Grease and flour a bundt pan; preheat oven to 350°F.
• Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
• While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
• In a large mixing bowl, cream the butter, brown sugar and white sugar together.
• Add eggs, one at a time; then mix in sour cream and mashed plantains.
• In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
• Slowly add the dry ingredients to the wet ingredients, mixing until combined.
• Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
• Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
• Let cake cool in pan for 30 minutes.
• While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
• Reduce heat and simmer for 3-5 minutes.
• Allow to cool slightly before adding rum.
• Carefully invert cake onto plate.
• While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
• When cake is completely cool, dust with confectioners sugar.