Calypso Coffee Cake with Butter Rum Glaze
Indulge in the tropical flavors of this Calypso Coffee Cake with Butter Rum Glaze—a decadent treat that blends rich coffee undertones with a hint of island-inspired warmth. This moist and tender cake is infused with a harmonious medley of sour cream, instant coffee, and dark rum, creating a depth of flavor that’s both bold and comforting. Topped with a luscious butter rum glaze that seeps into every golden inch, this dessert transforms any ordinary day into a mini getaway. Perfect for brunch, holidays, or an indulgent coffee break, this cake comes together in under an hour, making it an irresistible choice for any occasion. Add a sprinkle of chopped nuts for a delightful crunch and serve alongside a steaming cup of coffee for the ultimate crowd-pleaser! Keywords: coffee cake recipe, butter rum glaze, Calypso Coffee Cake, easy coffee cake, moist coffee cake, brunch dessert recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup unsalted butter, softened
- 2 eggs
- 1 cup sour cream
- 0.25 cup whole milk
- 1 tablespoon instant coffee or espresso powder
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons dark rum
- 1 cup powdered sugar
- 2 tablespoons unsalted butter for glaze, melted
- 1 tablespoon dark rum for glaze
- 1 tablespoon milk for glaze (optional to adjust consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a small bowl, dissolve the instant coffee or espresso powder in the whole milk. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and dark rum.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream and coffee mixture. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
If using, fold in the chopped nuts gently.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, melted butter, dark rum, and milk (if needed to adjust consistency). The glaze should be pourable but not too runny.
Once the cake has finished baking, allow it to cool in the pan for 15 minutes. Then, transfer the cake to a wire rack set over a baking sheet.
While the cake is still slightly warm, drizzle the glaze over the top, letting it soak in and drizzle down the sides.
Allow the cake to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.1 g | 282% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 783.1 g | 285% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 537.6 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 691 mg | 53% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
