Coffee-Infused Rum Cake

This rum cake, infused with luxurious coffee and spiced rum flavors, is perfect for special occasions or as a treat to enjoy with a cup of Crown Sirène Coffe

Ingredients:

Cake:

- 1 cup unsalted butter, softened

- 1 cup granulated sugar

- 4 large eggs

- 1 cup full-fat sour cream

- 1/2 cup dark rum (recommend Rhum Barbancourt)

- 2 cups all-purpose flour

- 1/4 cup Crown Sirène Coffee Medium Roast, finely ground

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp salt

- 1 tsp vanilla extract

- 1 tsp nutmeg, freshly grated

Coffee Rum Syrup:

- 1/2 cup dark rum

- 1/2 cup strong brewed Crown Sirène Coffee Medium Roast

- 1 cup granulated sugar

- 1/2 tsp nutmeg, freshly grated

Glaze:

- 1 cup powdered sugar

- 2-3 tbsp dark rum

- 1/4 tsp nutmeg, freshly grated

Directions:

1. Preheat the oven and prepare the pan:

- Preheat your oven to 325°F (160°C).

- Grease and flour a 10-inch bundt pan.

2. Mix the dry ingredients:

- In a bowl, whisk together flour, ground coffee, baking powder, baking soda, salt, and nutmeg.

3. Cream butter and sugar:

- In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. Add sour cream and rum:

- Alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. After each addition, mix until just combined. Stir in the rum.

5. Bake the cake:

- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

6. Make the coffee rum syrup:

- While the cake is baking, combine rum, brewed coffee, sugar, and nutmeg in a small saucepan over medium heat. Bring to a boil and reduce to simmer until the mixture thickens slightly, about 10 minutes.

7. Soak the cake:

- Once the cake is done, let it cool in the pan for 10 minutes, then invert onto a wire rack. Slowly pour the warm coffee rum syrup over the warm cake, allowing it to soak in. Let the cake cool completely.

8. Prepare the glaze:

- Whisk together powdered sugar, rum, and nutmeg until smooth. Adjust consistency with more rum or sugar as needed.

9. Finish the cake:

- Drizzle the glaze over the cooled cake. Allow the glaze to set before serving.