Rum Crumb Cakey
This warm and cozy crumb cake skips the rum but keeps all the flavor. With a soft, buttery base, a cinnamon-sugar swirl in the center, a crunchy streusel topping, and a sweet glaze, it’s the perfect treat for breakfast, brunch, or dessert.
Ingredients
Scale
- 2 ½ cups All-Purpose Flour
- 1 cup Granulated Sugar
- ¾ cup Brown Sugar (divided)
- ¾ cup Unsalted Butter (softened)
- ½ cup Unsalted Butter (cold, for crumb)
- 2 large Eggs
- 1 cup Sour Cream
- ¼ cup Milk
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 tsp Ground Cinnamon (divided)
- 1 cup Powdered Sugar (for glaze)
- 2 tbsp Milk or Water (for glaze)
- ½ cup Chopped Walnuts or Pecans (optional)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Combine Ingredients: Make the crumb topping by mixing ½ cup cold butter, ½ cup brown sugar, 1 cup flour, 1 tsp cinnamon, and optional nuts. In another bowl, cream softened butter with granulated sugar. Add eggs, sour cream, milk, and vanilla. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Mix dry into wet just until combined.
- Prepare Your Cooking Vessel: Pour half of the batter into the pan. Mix ¼ cup brown sugar with 1 tsp cinnamon and sprinkle over the batter.
- Assemble the Dish: Add remaining batter on top and spread evenly. Top with crumb mixture and press gently.
- Cook to Perfection: Bake for 40–45 minutes or until a toothpick comes out clean. Cool 15 minutes in pan.
- Finishing Touches: Mix powdered sugar with milk or water and drizzle over the cooled cake.
- Serve and Enjoy: Slice and enjoy warm or at room temperature.
Notes
- Let cake cool before glazing to avoid melting.
- Double the crumb topping if you love extra crunch.
- Use Greek yogurt instead of sour cream if preferred.
- Add orange zest for a citrus twist.
Find it online: https://dishmio.com/rum-crumb-cakey/