A few weeks ago, I made this awesome Caramel Rum Banana Bread. It was pretty delicious, so when I had to make something “breakfast-y” for today, I decided to turn more or less the exact same recipe into a coffee cake by adding a streusel topping. Equally as epic… and it doesn’t hurt that you can say that you had rum for breakfast on a Friday! 🙂
Ingredients
2 1/2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons milk
1/4 cup vegetable oil
3 tablespoons rum
1 egg
1 cup very ripe mashed banana
1 cup chopped walnuts
3/4 cup chopped soft caramel candies (I used the Craft Caramel Bits)
for the topping
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter, melted and cooled slightly
Directions
Preheat your oven to 350F. This cake can either be made in a 9×9 inch cake pan or a 9 inch round spring form pan. If using the 9×9 inch cake pan, create a foil or parchment paper sling. If using a spring form pan, line the sides with a piece of parchment paper. Spray generously with baking spray and dust with flour.
While the oven preheats, spread the chopped nuts on a baking sheet and toast in the oven until they smell nutty and fragrant, about 10 minutes. Do not turn off the oven.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, oil, rum, egg, and mashed banana and stir well. Stir in the toasted nuts and chopped caramel. Fill the prepared pan to 3/4 full (you may have a little batter left; do not overfill).
In a separate work bowl, combine flour, sugar and spices. Add in the melted butter and stir gently with a fork. The crumble should have the consistency of coarse sand. Sprinkle over the banana cake. I put some in my palm and create a fist, clumping some of the streusel mixture together, to give the top of the coffee cake an uneven surface.
Bake for 60-70 minutes, or until a tester inserted in the center comes out with just a few moist crumbs clinging to it. Remove from oven and let cool in the pan for at least 10 minutes before lifting out onto a wire rack to cool completely.
