Rum-Butter Coffee Cake – a delicious recipe with yeast, milk, butter, sugar, eggs, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Dissolve yeast in milk; let stand 5 minutes. Soften 1/2 cup butter in a large mixing bowl; beat until smooth. Gradually add 1/2 cup sugar, beating until light and fluffy. Add eggs, beating well. Add flour and yeast mixture alternately, beginning and ending with flour, stirring well after each addition.
2
Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
3
Turn dough out onto a lightly floured pastry cloth. Roll into a 23- x 13-inch rectangle. Melt remaining butter; brush on rectangle. Sprinkle with remaining sugar and candied fruit. Roll up jellyroll fashion, beginning at long side; moisten edges to seal.
4
Pour Rum-Butter Mixture into a well-greased 10-inch tube pan; arrange roll over mixture. Pinch ends together to seal. Cover; repeat rising procedure.
5
Bake at 350u00b0 for 50 minutes. Remove from oven; invert pan, and cool cake. Slice and serve.
996
kcal
Calories
43
g
Fat
133
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package dry yeast, 1 cup lukewarm milk (105u00b0 to 115u00b0), 3/4 cup butter or margarine, divided, 3/4 cup sugar, divided, and more.
Yes, Rum-Butter Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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