Calypso Coffee Cake With Butter Rum Glaze

"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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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by sarikat photo by sarikat
photo by PanNan photo by PanNan
photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
1hr 25mins
Ingredients:
20
Serves:
12
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ingredients

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directions

  • Grease and flour a bundt pan; preheat oven to 350°F.
  • 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.
  • While plantains are cooking, mix the streusel ingredients together in a small bowl and set aside.
  • In a large mixing bowl, cream the butter, brown sugar and white sugar together.
  • Add eggs, one at a time; then mix in sour cream and mashed plantains.
  • In a separate bowl, mix together the flour, baking soda, baking powder, salt and ginger.
  • Slowly add the dry ingredients to the wet ingredients, mixing until combined.
  • 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.
  • Bake at 350°F for 55 minutes or until cake tests done with toothpick test.
  • Let cake cool in pan for 30 minutes.
  • While cake is cooling, prepare glaze by mixing butter, brown sugar, and lime juice in a small sauce pan and bring to a boil.
  • Reduce heat and simmer for 3-5 minutes.
  • Allow to cool slightly before adding rum.
  • Carefully invert cake onto plate.
  • While cake is still warm, slowly drizzle the glaze over the cake, allowing it to soak in to the cake.
  • When cake is completely cool, dust with confectioners sugar.

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Reviews

  1. Great cake! This cake is so moist and melts in your mouth. After 35 minutes the top began to brown and separate, I checked it and it was ready to come out of the oven. The plantains did not really give it much flavor but loved the butter rum glaze. I am going to make this again without boiling the plantains first. Wonderful submission! Good luck Chef!!! -- posted Mar 4, 2006 UPDATE: I need to update this review because the next day, after all the flavors melded... I could taste the plantains, the texture was still perfect, and the rum glaze was divine! I guess it just had to age to perfection! Great Recipe!
     
  2. Man, oh Man, oh Man.... Bakery Quality, I kid you not. Dynamic flavour. It is recipes such as this that makes me wish my mother were still with me... She loved good coffee cake.... and I am my mother's daughter. I had recently purchased an additional bundt pan because of its quality and design. Your Calypso Coffee Cake looked gorgeous when removed from the pan. As the women in "My Big Fat Greek Wedding" said, "It's a Bundt"! It certainly is. Glazed with your Butter Rum and topped with confectioner's sugar, it boasted a most impressive presentation. A printed copy of your recipe will be included with the Cake when offered in our annual fund raising, bake sale, silent auction. Thank you Chef, for putting your talents to such good use.
     
  3. This recipe was very tasty - but on the dry side. I think some addition of vegetable oil to the batter (or some other form of liquid) might make a more moist cake. I noticed even the batter was very thick.
     
  4. What a wonderful recipe - and my first 5-star of the contest. I loved everything about the recipe. The ingredients worked well together, the instructions were spot-on, baking time was exactly 55 minutes and I nearly died waiting for the cake to cool down! Finally, I cut it while still slightly warm and loved each and every bite!!! The plantain comes through, nicely-spiced, streusel yummy, and butter rum glaze is out of this world! The only thing I will do differently is omit the lime from the glaze and add a little more rum. I will make this again over and over. I really hope this recipe wins. :-)
     
  5. Oh just WOW. And I took a huge risk and made a few changes to accommodate my wife's gluten intolerance, making it for the first time. <br/>Instead of 2c wheat flour, I used 1.5c white rice flour and .75c cassava flour, also using rice flour in the streusel. Canola cooking spray instead of grease and flour in the pan. An extra quarter cup of sour cream.<br/>Also, I cooked the plantains slightly differently: microwave slices until soft, then pan sautée in butter with cinnamon and a bit of brown sugar. Cook, stirring frequently, until a glaze forms on the plantain slices. Transfer to a food processor or stand mixer and break down the plantains to a grainy level.<br/>Speaking of glazes, I also modified that a bit for quantity: half a stick of butter, half a cup light brown sugar, the juice of one fresh lime, and 3T rum. Oooooooh, boy.<br/>Bake time done my way was 45 minutes. Thank you so much for the recipe!
     
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Tweaks

  1. Oh just WOW. And I took a huge risk and made a few changes to accommodate my wife's gluten intolerance, making it for the first time. <br/>Instead of 2c wheat flour, I used 1.5c white rice flour and .75c cassava flour, also using rice flour in the streusel. Canola cooking spray instead of grease and flour in the pan. An extra quarter cup of sour cream.<br/>Also, I cooked the plantains slightly differently: microwave slices until soft, then pan sautée in butter with cinnamon and a bit of brown sugar. Cook, stirring frequently, until a glaze forms on the plantain slices. Transfer to a food processor or stand mixer and break down the plantains to a grainy level.<br/>Speaking of glazes, I also modified that a bit for quantity: half a stick of butter, half a cup light brown sugar, the juice of one fresh lime, and 3T rum. Oooooooh, boy.<br/>Bake time done my way was 45 minutes. Thank you so much for the recipe!
     
  2. This cake has a nice texture, and I really enjoyed the streusel layer inside the cake with the rum glaze soaked into the cake on top. It makes a great presentation, and the directions were excellent. The only thing I would do differently next time is to replace the lime juice in the glaze with vanilla. I could really taste the lime tartness, which for my taste didn't work well with the rest of the flavors.
     

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