Calypso Coffee Cake With Butter Rum Glaze

Ms*Bindy's Note:

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.

• Total Time: 1 hrs 25 mins
• Prep Time: 30 mins
• Cook Time: 55 mins

Ingredients:

Servings: 12

Streusel

• 1/2 cup sweetened flaked coconut
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1 tablespoon flour

Cake

• 3/4 cup butter, softened
• 1/4 cup brown sugar, packed
• 1/2 cup white sugar
• 3 eggs
• 1 cup sour cream
• 1 1/2 cups plantains, cooked and mashed
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger

Glaze

• 1 tablespoon butter
• 1/4 cup brown sugar
• 1 tablespoon lime juice
• 1 tablespoon rum

Topping

• confectioners' sugar

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.

Reviews

[Queenofcamping]

This was good but not what I was expecting. It was definately moist. Next time I think I would use a different type of glaze for it (a thicker one). When I poured it over the cake it made it a little soggy.

[Marlitt]

We really enjoyed this cake. I used banana because that is what I had on hand. The strussel center made a nice difference. Thank you for the recipe

[tigerduck]

Bunny Mom, I've heard so much praise about your coffee cake that I tried it yesterday for the birthday party of my flatmate's girlfriend, which was held in our flat. There were people from lots of different nations including India, the Netherlands, Italy, the Caribbean, England, Scotland, Luxembourg and of course Switzerland invited, and everybody loved it! The taste of the cake is 5 stars for sure - and as everybody else I loved the streusel and the rum glaze, well done! The reason why I rate this recipe 4 stars and not 5 is that I wouldn't bother buying plantains for this cake if I made it again. I would use bananas instead, as they are cheaper (well at least in Switzerland), have more flavour and there's no need to cook them. Thanks for developing this lovely cake!