Calypso Coffee Cake With Butter Rum Glaze

By Addie

"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."

Ingredients

• 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

Preparation

Step 1

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:

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.

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

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!

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!

This was good, we like coffee cake and this was good. I really like

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.

My Heavens! What a great cake! A moist, cake with a wonderful streusel filling! Add the glaze.it's delightful! Loved the coconut, rum, lime,plantains and spices! Will definitely make this many times over! Thank you for an outstanding recipe!

This should get more than five stars. What a great cake! The cake part is not over-whelmingly banana/plantain flavored but a very smooth and moist. The streusel is perfect--a little texture from the coconut, a little sweetness. The glaze provides a lovely bit of caramel-like sweetness (tho I cut down on the lime juice a bit). Absolutely a terrific cake--and the five people who ate it all agreed.

This is an excellent cake. Texture and taste is Wow! A good job!I would save prep time and put peeled sliced plantains in the microwave with a small amount of water and microwave vent cover.

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.

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.

This was my first experience with using plantains. This is such a creative use of the contest ingredients. I wasn't sure how tender the plantains were supposed to be and I may have overcooked them as they were quite stiff after I mashed them and made the cake batter clumpy. I loved the streusal addition and the cake itself had a great presentation. If I were to make this again, I would try using bananas instead.

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. :-)