Cinnamon Crumb Cake with Buttered Rum Sauce

Fall Buttered Rum Crumb Cake 🍁 with @McCormickspice because your basic pumpkin pie just isn’t going to cut it this year 😉 This crumb cake is packed with McCormick spices and glazed with a rich buttered rum drizzle. SO good. Recipe below!

To locate McCormick products near you click here: McCormick Products 

McCormick Cinnamon Crumb Cake with Buttered Rum Sauce

Serves 9

Ingredients (Cake)

2 ½ cups (313g) All-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon McCormick® Ground Nutmeg

1 teaspoon McCormick® Cinnamon

¾ cup (12 Tbsp; 170g) unsalted butter, room temperature

3 large eggs, room temperature

1 1/4 cup granulated sugar

1 cup (240g) full-fat sour cream, room temperature

2 teaspoons McCormick® Pure Vanilla Extract

1 tablespoon Milk

Crumb Topping

2 ¼ cups (281g) all-purpose flour

¾ cup (150g) packed light brown sugar

¼ cup (50g) granulated sugar

½ teaspoon salt

2 tablespoons McCormick® Ground Cinnamon

¾ cup (170g) unsalted butter, melted (1 ½ sticks)

1 teaspoon McCormick® Pure Vanilla Extract

Leaf molds: https://amzn.to/3JNEAGe

Buttered Rum Sauce

1 stick (½ cup) unsalted butter

½ cup packed brown sugar

¼ cup caramel sauce

1 teaspoon McCormick® Rum Extract

Pinch of sea salt

Directions

1. Preheat oven to 350°F (177°C) and grease and line a 9×9 or 8x8 baking pan with parchment paper.

2. Make the crumb topping: In a large bowl, mix flour, brown sugar, granulated sugar, salt, and McCormick® Ground Cinnamon. Stir in the melted butter and McCormick® Pure Vanilla Extract until large crumbles form. Press half of the mixture into your leaf molds. If the mixture gets too cold, pop it in the microwave for thirty seconds and mold again. Freeze leaves for 45 minutes and set remaining crumbs aside.

3. Make the cake: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and McCormick® Ground Nutmeg. Set aside.

4. In a large mixing bowl, beat the butter and sugar on high speed until smooth and creamy. Add the eggs, sour cream, and McCormick® Pure Vanilla Extract, then beat until combined. The batter may look curdled. It’s absolutely fine. Mix in the dry ingredients until smooth and thick.

5. Spread the batter evenly into the prepared pan. Evenly sprinkle the crumb topping over the surface, pressing lightly so it adheres. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.

6. Cool on a wire rack for 30–45 minutes before slicing.

7. To make the Buttered Rum Sauce melt the butter over medium heat. Add the brown sugar, salt, and caramel sauce. Whisk until smooth and bubbling. Carefully stir in the McCormick® Rum Extract (mixture may bubble). Remove from heat and whisk until glossy. Let stand 15–30 minutes for a thicker glaze or pour warm over each slice. ** Once removed from the heat you may add 2 tablespoons of any thick caramel sauce for extra deliciousness (optional).