The Perfect Fall Dessert!
This cake is perfect for fall and one of my favorite cakes to serve. This recipe is adapted from Ina Garten, Barefoot Contessa Parties so you know it is amazing. It is perfect for breakfast, brunch or dessert. The rum maple glaze screams fall and the raisins and walnuts add the perfect balance of crunchy sweet. I hope you enjoy this cake as much as I do.
Pre-heat over to 350
Baking Time: 50 minutes
Ingredients:
- 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 3 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups sour cream
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Grease Baking Pan, then flour
Soak the golden raisins in 1/2 cup of rum.
Cream together the butter and sugar for 4-5 minutes
Add the eggs
Add in vanilla & sour cream
Sift together the dry ingredients: Flour, Baking Powder, Baking Soda and Salt. Add flour to batter.
For the Streusel:
Combine the Streusel Ingredients
- 1/4 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 3 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup chopped walnuts, optional
- 1/2 cup rum
- 3/4 cup golden raisins
Add in the Rum soaked Raisins and Walnuts
Layer the struesel and the batter in your floured baking pan
Bake for 50 minutes at 350 degrees, cool for 30 minutes
For the Rum Maple Glaze:
Rum Maple Glaze
- 1/2 cup confectioners’ sugar
- 2 tablespoons real maple syrup
- 2-3 tablespoons of rum
Mix all ingredients together until glaze is runny (may need to add in a few drops of water)
Yummmmmm!
Rum Raisin Sour Cream Coffee Cake- ENJOY!!
Thanks for stopping by~
Oh my goodness, this looks to die for! I cannot wait to make it for my next Sunday Brunch. Thank you so much for sharing.
My Pleasure Erin, thanks for stopping by!!
Enjoy
Oh wow, that sounds so good and you’re right, perfect for fall!