Rum Raisin Coffee Cake

Rum Raisin Coffee Cake

This Rum Raisin Coffee Cake is our go-to weekend treat.

Rum Raisin Coffee Cake
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Raisin mixture
  1. ½ cup spiced rum, warmed
  2. ½ cup raisins
  3. ½ cup golden raisins
  4. ⅓ cup firmly packed light brown sugar
Topping
  1. ½ cup all-purpose flour
  2. ¼ cup firmly packed light brown sugar
  3. 1 teaspoon ground cinnamon
  4. ¼ teaspoon kosher salt
  5. ¼ cup unsalted butter, softened
  6. ⅓ cup walnuts, chopped
Cake
  1. 1 cup unsalted butter, softened
  2. 1½ cups granulated sugar
  3. ½ cup firmly packed light brown sugar
  4. 2 large eggs
  5. 1 cup sour cream
  6. 1½ teaspoons vanilla extract
  7. 1 teaspoon spiced rum, room temperature
  8. 2 cups all-purpose flour
  9. 1 teaspoon baking powder
  10. ¼ teaspoon kosher salt
  11. ¼ cup golden raisins
Glaze
  1. 1½ cups confectioners’ sugar
  2. 1½ tablespoons whole milk
  3. 1½ tablespoons aged rum
Instructions
  1. For raisin mixture: In a small bowl, stir together warm rum, raisins, and golden raisins. Cover and let stand for 
30 minutes. Drain, and reserve 
2 teaspoons liquid. Stir reserved 
2 teaspoons liquid and brown sugar 
into raisins. Set aside.
  2. Preheat oven to 350°. Spray a 
10-inch cast-iron skillet with cooking spray.
  3. For topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. With a mixer at medium speed, beat in butter until crumbly. Stir in walnuts; set aside.
  4. For cake: In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in sour cream, vanilla, and rum.
  5. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Spread half of batter into prepared skillet. Sprinkle with raisin mixture, and top with remaining batter. Sprinkle with topping.
  6. Bake until a wooden pick inserted in center comes out clean, 65 to 70 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Sprinkle with golden raisins.
  7. For glaze: In a small bowl, whisk together confectioners’ sugar, milk, and rum. Drizzle over cooled cake.
Taste of the South http://www.tasteofthesouthmagazine.com/

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