COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE
Hearty oats and a rum-spiked glaze bring an inviting texture and flavor to this crumb-topped coffee cake.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 17
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.
TOFFEE RUM CAKE
I found this recipe in a 1970's Sunset cookbook. This makes a very yummy dessert that's elegant enough for a dinner party. The prep time is the time to make the syrup and chill the cake. The cooking time is the time to chill the cake after frosting.
Provided by Dreamgoddess
Categories Dessert
Time 14h
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
- While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
- Remove the syrup made with the sugar and water from the heat and add in the rum.
- Stir well to combine and slowly pour the hot syrup over the cake.
- Chill the cake for 2 hours.
- Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
- Frost the top and sides of the cooled cake.
- Coarsely chop the toffee and sprinkle on top of the cake to garnish.
- Chill from 2 - 12 hours before serving.
- Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.
Nutrition Facts : Calories 280.1, Fat 11.3, SaturatedFat 6.6, Cholesterol 70.8, Sodium 130.1, Carbohydrate 40, Fiber 0.3, Sugar 30, Protein 2.8
TOFFEE CAKE WITH CARAMEL SAUCE
If you need a "date" for Valentine's Day or to feel "rich"...then this is the recipe for you! Whooeee! Pureed dates lend such a richness and depth to this dessert, while the rum gives it a "grown-up" kick!
Provided by Debber
Categories Dessert
Time 1h20m
Yield 1 8x8 pan, 9-16 serving(s)
Number Of Ingredients 16
Steps:
- Butter an 8- or 9-inch square pan; set aside.
- Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
- Puree dates in a blender or food processor; let cool 15 minutes.
- Preheat oven to 350°F.
- While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
- In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
- Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
- Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
- At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
- Cool in pan on wire rack for 5 minutes (set the timer).
- Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
- Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
- Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
- Pour warm sauce over cake.
- SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.
Nutrition Facts : Calories 629.5, Fat 25, SaturatedFat 15.2, Cholesterol 117.2, Sodium 378.8, Carbohydrate 88.9, Fiber 2.8, Sugar 63.2, Protein 5.6
MOM'S RUM CAKE
I got this from my mom. When she makes it, we all fight over it. It's delicious and easy to make.
Provided by Laura
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.
- Combine cake mix and pudding mix.
- In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.
- Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)
- To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.
Nutrition Facts : Calories 415.9 calories, Carbohydrate 50.3 g, Cholesterol 60.4 mg, Fat 18.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 381.2 mg, Sugar 35.8 g
STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY
Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
- Let cool and take the teabags out, keeping the water.
- Pre-heat the oven to 180°C (350°F).
- In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
- For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
- Next, beat in the eggs one by one, using a metal spoon.
- Fold in the flour, followed by the puree.
- Pour into a thoroughly greased bundt cake tin and smooth out the top.
- Bake in the oven for about 45 minutes, until golden brown and cooked through.
- Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
- Stir in the rum and double cream.
- Bring to the boil and simmer for about 5 minutes.
- Pour into a jug and leave to cool.
- Once the cake is ready, flip onto a cooling rack.
- Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
- Pour what's left of the caramel over the top of the cake.
- Enjoy!
COFFEE AND RUM CAKE RECIPE BY TASTY
Here's what you need: refined flour, baking powder, baking soda, chocolate powder, instant coffee, salt, eggs, brown sugar, light rum, refined oil, orange zest, unsalted butter, brewed instant coffee, powdered sugar, cocoa powder
Provided by Urvi Sood
Yield 4 servings
Number Of Ingredients 15
Steps:
- Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
- Next, add the oil and orange zest and mix thoroughly.
- In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
- Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
- Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
- In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
- After the cake is done, take it out and let cool before inverting.
- After it cools, slice horizontally and remove the top half.
- Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
- Press together gently, let cool, and cut into pieces. Serve.
- Enjoy!
Nutrition Facts : Calories 1145 calories, Carbohydrate 88 grams, Fat 77 grams, Fiber 3 grams, Protein 10 grams, Sugar 52 grams
More about "toffee rum cake recipes"
RUM CAKE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, CaribbeanTotal Time 1 hr 30 minsCategory DessertsCalories 438 per serving
- Position an oven rack in the center of the oven and preheat to 325°F. Grease a 12-cup Bundt pan with butter. Add a tablespoon of flour to the pan; rotate and shake the pan until it is evenly coated with flour, then tap out any excess flour over the sink.
- Whisk together the eggs, egg yolks, rum, vanilla extract and almond extract in a medium bowl. Set aside.
- Place the cake flour, brown sugar, granulated sugar, baking powder and salt in the bowl of a heavy-duty mixer fitted with the paddle attachment; mix on low speed for about 30 seconds to combine. Add the butter and beat on low speed for about 2 minutes, or until the ingredients are well combined.
- Add one-third of the liquid ingredients and mix on low speed until just incorporated. Increase the speed to medium and beat for 2 minutes, then stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add another third of the liquid and mix on low speed until just combined. Increase the speed to medium and beat for two minutes, then stop the mixer and scrape again. Add the remaining liquid and beat and scrape as before.
COFFEE RUM CAKE - TASTE THE ISLANDS
From tastetheislandstv.com
Reviews 1Estimated Reading Time 1 min
BUTTERED RUM COFFEE CAKE RECIPE | MYRECIPES
From myrecipes.com
COCONUT AND LIME CAKE WITH A RUM TOFFEE SAUCE - DOM IN THE KITCHEN
From dominthekitchen.com
10 RUM CAKE RECIPES THAT ARE SIMPLY IRRESISTIBLE | ALLRECIPES
From allrecipes.com
DECADENT HOMEMADE RUM CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BUTTER RUM TOFFEE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
10 BEST RUM COFFEE CAKE RECIPES | YUMMLY
From yummly.com
RUM CAKE RECIPE | HOW TO MAKE A DECADENT RUM CAKE
From tasteofhome.com
RUM CAKE (FROM SCRATCH!) | GIMME SOME OVEN
From gimmesomeoven.com
STICKY TOFFEE PUDDING (OPTIONAL: WITH RUM) - THREE BIG BITES
From threebigbites.com
HOMEMADE RUM CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
STICKY TOFFEE BANANA CAKE - ONCE UPON A CHEF
From onceuponachef.com
COFFEE AND RUM SYRUP CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
STICKY TOFFEE DATE BUNDT CAKE WITH RUM - RITZY MOM
From ritzymom.com
RUM TOFFEE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: RUM AND GINGER TOFFEE CAKE - THE GLOBE AND MAIL
From theglobeandmail.com
MAMA'S RUM CAKE | SOUTHERN LIVING
From southernliving.com
EASIEST RUM CAKE RECIPE - AVERIE COOKS
From averiecooks.com
STICKY TOFFEE PUDDING RUM CAKE – ALPACA FARM, GARDENING, …
From farmfeltandglass.com
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED MOM
From theseasonedmom.com
PECAN BANANA CAKE WITH A RUM TOFFEE SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
WORLD'S BEST RUM CAKE - NORINE'S NEST
From norinesnest.com
RUM CAKE RECIPE | CHELSEA SUGAR
From chelsea.co.nz
GINGERBREAD CAKE WITH HOMEMADE BUTTER RUM TOFFEE SAUCE!
From boulderlocavore.com
COFFEE, RUM AND LIQUOR CAKES RECIPES - CRAFTYBAKING
From craftybaking.com
MOIST WALNUT RUM CAKE | THE NOVICE CHEF
From thenovicechefblog.com
COFFEE RUM CAKE RECIPE - RECIPETIPS.COM
From recipetips.com
STICKY TOFFEE PUDDING WITH RUM — THE CORNISH CHEF
From thecornishchef.com
COFFEE AND RUM CAKE RECIPE - RECIPES.NET
From recipes.net
STICKY TOFFEE RUM CAKE RECIPES - SALEWHALE.CA
From salewhale.ca
15 BEST RUMS FOR A RUM CAKE RECIPE - SARAH SCOOP
From sarahscoop.com
TOFFEE CAKE RECIPE – QUICK AND EASY (ALL-IN-ONE METHOD)
From thesimplerkitchen.com
RUM + GINGER STICKY TOFFEE CAKE — TARA O'BRADY
From taraobrady.com
THE HAIRY BIKERS’ PINEAPPLE AND RUM STICKY TOFFEE PUDDING
From deliciousmagazine.co.uk
STICKY BROWN SUGAR, COFFEE & RUM CAKE - DONAL SKEHAN
From donalskehan.com
STICKY TOFFEE PUDDING RUM CAKE IN 2022 | PECAN POUND CAKE …
From pinterest.com
THE BEST HOMEMADE RUM CAKE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
HEATH TOFFEEBANANA RUM BREAD | RECIPES - HERSHEYLAND
From hersheyland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #desserts #fruit #american #southern-united-states #dinner-party #heirloom-historical #holiday-event #summer #dietary #low-sodium #seasonal #low-in-something #melons #presentation #served-cold
You'll also love