Monday, June 10, 2013

Rum Raisin Coffee Cake w/Browned Butter Icing

Confession time: the "rum" I used was actually rum extract. I rarely buy rum, but when I do I don't use it for baking. ☺ For the record, I buy rum during the holidays to make hot buttered rums, and ultimately, those hot buttered rums served as the inspiration for this coffee cake. Sort of. At least they inspired me to use browned butter icing. Seeing as how it's June and not rum season, I decided to buy the rum extract. If you keep real rum on hand and want to use that then I say, "Go crazy nuts!!" I'm just not sure how much real rum you would use so you'll have to experiment. That' not a bad thing. Note: I did not actually wait until the coffee cake was completely cooled before I added the icing. Consequently, the icing melted and was a little runny. I recommend that you wait for the cake to cool. If not, it's all good. It still tastes great and when you cut that first slice, the icing will run to the bottom of the pan.

Rum Raisin Coffee Cake w/ Browned Butter Icing

Coffee Cake
¾ cup flour
¾ cup whole wheat flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup sugar
1 stick butter, softened
1 egg
2 tsp rum extract
¼ cup milk
1 cup sour cream
½ - 1 cup raisins

½ cup dark brown sugar
½ cup flour
4 Tbsp butter, cold
dash cinnamon

4 Tbsp butter
1 cup powdered sugar
1 tsp vanilla
2 -3 Tbsp milk

Generously grease a 9in round pan. Heat oven to 350° F.

For the topping
Combine all ingredients in a bowl. Using a pastry cutter, cut the butter into flour/sugar mixture until pea-sized chunks form. Set aside.

For the cake
In a bowl combine flour, whole wheat flour, baking powder, baking soda, and salt. Set aside. In a mixing bowl, add sugar and butter and mix thoroughly until fluffy. Add egg and mix thoroughly. Add sour cream and stir. Gradually add flour mixture and stir. Add milk and stir. Add rum extract and stir thoroughly. Add between ½ cup and 1 cup of raisins. (I added 1 cup of raisins.) Pour into greased pan. Top with topping. Bake for 35-40 minutes. Remove from oven and cool completely before icing.

For the icing
In a saucepan, melt butter over medium heat stirring constantly until butter turns light brown. Butter will become foamy and bubbly. Remove from heat and cool. In a mixing bowl, add powdered sugar, melted butter and vanilla. Stir. Add milk, one tablespoon at a time until desired consistency is reached. Drizzle over cake.

Inspiration recipe(s): Butter Cake with Browned Butter Frosting




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