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Rum Crumb Cake

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A nostalgic and moist cake infused with dark rum and spices, topped with buttery crumbs and walnuts, perfect for any gathering.

Ingredients

Scale
  • Cooking spray
  • 1/2 cup packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 4 Tbsp cold unsalted butter, cut into 1-inch pieces
  • 1/2 cup chopped raw walnuts
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 cup granulated sugar
  • 1 3/4 cups unsalted butter, softened
  • 3/4 cup 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
  • 1/2 cup confectioners’ sugar
  • 1 Tbsp dark rum or milk

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round baking pan with cooking spray.
  2. In a medium bowl, whisk together brown sugar, flour, and cinnamon. Work in the cold butter until the mixture resembles damp sand. Fold in walnuts and refrigerate.
  3. In another medium bowl, whisk flour, baking powder, salt, and baking soda.
  4. In a large bowl, beat granulated sugar, softened butter, and 1/2 cup brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in dark rum.
  5. Gradually incorporate dry ingredients into the butter mixture until just combined. Mix in sour cream until combined.
  6. Prepare the walnut topping: In a small bowl, combine chopped walnuts, cinnamon, and remaining 1/4 cup brown sugar.
  7. Spread half of the batter in the pan, sprinkle with walnut mixture, top with remaining batter, then finish with crumb topping.
  8. Bake for 50 to 55 minutes, covering with foil if necessary, until golden and a tester comes out clean. Allow to cool.
  9. Mix confectioners’ sugar with rum (or milk), adding water to reach desired consistency. Drizzle over cooled cake before serving.

Notes

For a lighter option, consider using low-sugar sweeteners or substituting almond flour for the all-purpose flour.

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