Cinnamon Crumb Cake with Buttered Rum Sauce
Ingredients
Cake
- 2 ½ cups all-purpose flour 313g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon McCormick® Ground Nutmeg
- 1 teaspoon McCormick® Cinnamon
- ¾ cup unsalted butter 12 Tbsp; 170g, room temperature
- 3 large eggs room temperature
- 1 ¼ cup granulated sugar
- 1 cup full-fat sour cream 240g, room temperature
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 tablespoon milk
Crumb Topping
- 2 ¼ cups all-purpose flour 281g
- ¾ cup packed light brown sugar 150g
- ¼ cup granulated sugar 50g
- ½ teaspoon salt
- 2 tablespoons McCormick® Ground Cinnamon
- ¾ cup unsalted butter, melted 170g, 1 ½ sticks
- 1 teaspoon McCormick® Pure Vanilla Extract
Buttered Rum Sauce
- 1 stick unsalted butter ½ cup
- ½ cup packed brown sugar
- ¼ cup caramel sauce
- 1 teaspoon McCormick® Rum Extract
- 1 pinch sea salt
Method
Make the crumb topping
- Preheat oven to 350°F (177°C) and grease and line a 9×9 or 8x8 baking pan with parchment paper.
- 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.
Make the cake
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and McCormick® Ground Nutmeg. Set aside.
- 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.
- 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.
- Cool on a wire rack for 30–45 minutes before slicing.
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.
Notes
Once removed from the heat you may add 2 tablespoons of any thick caramel sauce for extra deliciousness (optional). If the crumb mixture gets too cold while molding, reheat in microwave for thirty seconds.
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