Calypso Coffee Cake With Butter Rum Glaze

Total Time
1hr 25mins
Prep
30 mins
Cook
55 mins

Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

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Ingredients

Nutrition

Directions

  1. Grease and flour a bundt pan; preheat oven to 350°F.
  2. Peel the plantain(s) and slice (about 1/2 inch slices should be fine). Bring a pot of water to a boil, drop the plantain slices into the boiling water and boil for about 20 minutes until tender. Drain plantains and mash with a fork.
  3. While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
  4. In a large mixing bowl, cream the butter, brown sugar and white sugar together.
  5. Add eggs, one at a time; then mix in sour cream and mashed plantains.
  6. In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
  7. Slowly add the dry ingredients to the wet ingredients, mixing until combined.
  8. Pour about 1/2 the batter in to the prepared bundt pan. Sprinkle the streusel over the cake; finally, pour remaining batter over the struesel.
  9. Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
  10. Let cake cool in pan for 30 minutes.
  11. While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
  12. Reduce heat and simmer for 3-5 minutes.
  13. Allow to cool slightly before adding rum.
  14. Carefully invert cake onto plate.
  15. While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
  16. When cake is completely cool, dust with confectioners sugar.