CALYPSO COFFEE CAKE WITH BUTTER RUM GLAZE

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Calypso Coffee Cake With Butter Rum Glaze image

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.

Provided by MsBindy

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup sweetened flaked coconut
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1 tablespoon flour
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
1 tablespoon butter
1/4 cup brown sugar
1 tablespoon lime juice
1 tablespoon rum
confectioners' sugar

Steps:

  • 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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