Rum Crumb Cake

Name: Rum Crumb Cake
Prep time: 20 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: Cooking spray; 1/2 c. (110 g.) packed light brown sugar; 1/2 c. (60 g.) all-purpose flour; 1 tsp. ground cinnamon; 4 tbsp. cold unsalted butter, cut into 1" pieces; 1/2 c. chopped raw walnuts; 2 c. (240 g.) all-purpose flour; 1 1/2 tsp. baking powder; 1 tsp. kosher salt; 1/2 tsp. baking soda; 1 c. (200 g.) granulated sugar; 1 3/4 c. (1 1/2 sticks) unsalted butter, softened; 3/4 c. (160 g.) packed light brown sugar, divided; 2 large eggs; 1 tbsp. dark rum; 3/4 c. sour cream; 1/2 c. chopped raw walnuts; 2 tsp. ground cinnamon; 1/2 c. (60 g.) confectioners' sugar; 1 tbsp. dark rum or milk

By Makinze GorePublished: Dec 16, 2024

Approved by the Delish Test Kitchen

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PHOTO: LINDA PUGLIESE; FOOD STYLING: MAKINZE GORE

Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

2 hrs

Cal/Serv:

790

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preview for Make The Holidays A Piece Of Cake With Our Rum Crumb Cake

Coffee cake meets rum cake in this decadent homemade crumb cake. Dark rum goes into both the cake and the glaze for a warm, complex flavor that goes beyond your classic coffee cake. There are a few components to this recipe, but each one is simple to make—nothing overcomplicated here. The result is a rich and tender cake with a perfectly crunchy topping, made to be served for weekend brunch, on Christmas morning with coffee, or after dinner with a hot toddy. Or, let's face it, eaten in the kitchen at midnight as the ultimate late-night treat.

Tip: If you prefer to not use rum in the glaze, you can swap it out for milk. I’d recommend adding a little bit of vanilla to it as well for some extra flavor.

If you have any leftovers, this crumb cake can be stored in an airtight container at room temperature for up to 3 days.

Did you try making this? Let us know how it went in the comments!

PHOTO: LINDA PUGLIESE; FOOD STYLING: MAKINZE GORE

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Ingredients

Crumb Topping

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

Batter

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

Rum Glaze

1/2 c.
(60 g.) confectioners' sugar
1 Tbsp.
dark rum or milk

Directions

Crumb Topping
1. Step 1Arrange a rack in center of oven; preheat to 350°. Grease a 9" round baking pan with cooking spray.
2. Step 2In 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
1. Step 1In a medium bowl, whisk flour, baking powder, salt, and baking soda.
2. Step 2In 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.
3. Step 3Add dry ingredients and beat on medium-low speed until a few dry streaks remain. Add sour cream and beat until just combined.
4. Step 4In a small bowl, combine walnuts, cinnamon, and remaining 1/4 c. brown sugar.
5. Step 5Spread 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.
6. Step 6Bake 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
1. Step 1In a small bowl, combine confectioners’ sugar and rum, adding 1 tsp. water at a time if needed until mixture is smooth and easily drizzles.
2. Step 2Transfer cake to a platter. Drizzle rum glaze over.