Why settle for a single dessert when you can enjoy a delightful combination? The Rum Crumb Cake merges the rich flavors of rum cake with a coffee cake-inspired crumb topping and a simple rum glaze. This cake offers a complex flavor profile thanks to the incorporation of dark rum, making it an indulgent choice for weekend brunch, a sumptuous afternoon snack alongside coffee, or even a late-night treat.

For those who prefer a non-alcoholic option, you can replace the rum in the glaze with milk, adding a hint of vanilla for extra flavor.

If there are any leftovers, simply store the crumb cake in an airtight container at room temperature for up to three days.

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

1. Preheat the oven to 350°F and grease a 9" round baking pan with cooking spray.
2. In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Add the butter and mix with your hands until the mixture holds together. Stir in the walnuts and put the mixture in the refrigerator until you’re ready to use it.

Batter

1. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In a large bowl, use a handheld mixer to beat the granulated sugar, butter, and 1/2 cup of brown sugar until light and fluffy. Add the eggs one by one, mixing well after each addition. Stir in the rum.
3. Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Then, fold in the sour cream.
4. In a small bowl, combine the walnuts, cinnamon, and remaining 1/4 cup of brown sugar.
5. Spread half of the batter in the prepared pan, sprinkle with the walnut mixture, add the remaining batter on top, and then finish with the crumb topping.
6. Bake for 50 to 55 minutes, covering with foil if the crumb topping browns too quickly. Allow the cake to cool.

Rum Glaze

1. In a small bowl, mix the confectioners’ sugar with the rum, adding 1 tsp of water at a time until the mixture achieves a smooth consistency suitable for drizzling.
2. Transfer the cooled cake to a platter and drizzle the glaze over the top.

Enjoy this unique and delicious treat!