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Tropical Crumb Cake with Rum Drizzle

Ever just have one of those days where you have a craving that won’t go away? I had it for a week! I had been itching to make some sort of breakfast or coffee cake, maybe a crumb cake, or danish, not sure. I just knew I needed to make something. So I finally went into the kitchen and came out with this delicious crumb cake.

I scoured several of my cookbooks looking for anything that would catch my eye. Inside the pages of Tate’s Bakeshop Cookbook I found a recipe for Cranberry Crumb Cake. I actually could have made that, I have cranberries in the freezer. But it’s the middle of summer and frankly I just wasn’t “feeling” the cranberries, if you know what I mean.

So I browsed the freezer and found some frozen pineapple and equally frozen mangoes. I knew I had flaked coconut in the refrigerator so everything started to sound tropical. While I did use the cranberry cake recipe as my inspiration and base, I also changed out several things.

The original recipe used sour cream, I substituted some peach yogurt that was hanging out in the fridge. Instead of cranberries I used the mango and pineapple, and added some coconut to both the cake batter and the topping. I also added in some orange extract. The cranberry cake didn’t have a drizzle, so I made one using a little rum extract.

I had everyone in the house going nuts while this was in the oven. The aroma was amazing and I practically had to pull out the rolling pin to keep the vultures back. Okay. So, not really. But it DID smell great!

NOTE: Don’t try and eat this while it’s still warm. Warm mangoes are not really appetizing. Do yourself a favor and wait for it to cool completely before enjoying it.

 

 

Tropical Crumb Cake with Rum Drizzle
Recipe Type: Dessert, Breakfast
Author: Amanda Formaro
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 16
Full of tropical flavors, this cake is great for breakfast, a snack or a tasty dessert.
Ingredients
  • TOPPING
  • 1/2 cup packed brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter
  • 1/2 cup sweetened, flaked coconut
  • CAKE
  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup peach yogurt
  • 2 eggs
  • 1/4 cup canola oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon orange extract
  • 3/4 cup chopped frozen mango
  • 3/4 cup chopped frozen pineapple
  • 1/4 cup sweetened, flaked coconut
  • DRIZZLE
  • 3 tablespoons packed powdered sugar
  • 1/8 teaspoon rum extract
  • 1 teaspoon milk + 1/2 teaspoon for thinning
Instructions
  1. Preheat the oven to 350 F and grease a 9″ square baking pan.
For the topping:
  1. In a medium bowl combine the brown sugar, flour, cinnamon and butter. Work it with your fingertips, squeezing the butter and combining it with the dry ingredients until mixture resembles coarse crumbs. Toss in the coconut. Set mixture in refrigerator until ready to use.
For the cake:
  1. In a medium bowl, combine the flour, sugar, baking powder, cinnamon and salt. Reserve 1/2 cup of this mixture. Set both aside.
  2. In a mixer bowl combine the yogurt, eggs, oil, and extracts until homogenous. Beating on low speed, gradually add in the flour mixture, excluding the flour mixture you reserved earlier. Do not over-mix, beat just until combined.
  3. in a small bowl, combine the mangoes and pineapples with the reserved flour mixture. Toss to coat well. Add to the batter and fold in with a wooden spoon. Finally, add the coconut and fold in.
  4. Spread batter into prepared pan and bake for 40-50 minutes (mine baked for 45, but would have been good at 42). You may want to check the cake after 35 minutes to make sure the coconut in the topping isn’t getting too brown as all ovens vary. If it is, cover top of cake with a foil tent and continue baking as directed.
  5. Cool in pan on a wire rack. You can invert the cake onto a second wire rack, then invert it again to cool on a rack completely, or just leave it in the pan.
For the drizzle:
  1. Mix the drizzle ingredients together, except for the “1/2 teaspoon of milk for thinning”. Use that additional milk a couple of drops at a time to achieve desired drizzling consistency. Drizzle diagonally across the cake. Let set drizzle set before cutting and serving.

 

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24 Responses to Tropical Crumb Cake with Rum Drizzle

  1. 1
    Eliana says:

    What an awesome recipe! This cake has delicious written all over it. wish I could have a big slice of it right now.

  2. 2
    BigBearswife says:

    ooo sounds like tropical cake heaven!

  3. 3
    Jill says:

    Yum! The top of this cake – that first picture – is what drew me to click on your post. It looks crunchy and gooey, which is always a delicious combination.

  4. 4
    Kathleen says:

    Oh WOW! Super deliciousness!!!

  5. 5
    Sue says:

    This looks like an amazing creation!

  6. 6
    Ann says:

    Wow – I would have to omit the cinnamon, but this is amazing! I'd like a big piece with coffee…I'm willing to share with my husband!

  7. 7
    Shelby says:

    Sounds yummy and looks yummier! I've been waiting to see this post since you posted about it on FB!

  8. 8
    Lisa~~ says:

    I love all the flavors and it looks delish too.

    Lisa~~
    Cook Lisa Cook

  9. 9
    Ali says:

    What a beautiful crumb cake Amanda. The rum drizzle really puts it over the top delicious. Adding this to my to-do list for sure. :)

    If you’d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I’m going to be featuring my favorite submissions during the week and I’d love it if you’d join in the fun. :O)

  10. 10
    Corina says:

    I just love a crumble topping on cakes. I don't think I'd be able to stop myself eating it fresh out of the oven with a little ice cream though!

  11. 11
    girlichef says:

    Oh my goodness, this sounds fantastic…ummmm, rum drizzle!? Yummmm :D

  12. 12
    Katrina says:

    What a great idea and different. I think next week for TWD we're making a tropical crisp. I think we just need to take a vacation TO the tropics! ;)

  13. 13
    Anne@frommysweetheart says:

    Something must be in the air because I've been craving a coffee cake or crumb cake too! This looks fabulous….and I am a sucker for coconut! Will add it to a recipe whenever I can! What a beautiful cake! :)

  14. 14
    Amanda says:

    Thanks everyone!

  15. 15
    Julia says:

    Love all things tropical and coconut.

  16. 16
    Winnie says:

    Looks pretty awesome Amanda! I

  17. 17
    Katrina says:

    I really want to try this!

  18. 18
    Lana @ Never Enough Thyme says:

    Yum! All my favorite tropical flavors in one cake! This is definitely on my to-make list.

  19. 19
    Dan says:

    Yum. I read it as "rum cake with crumb drizzle" – possibly your next project?

  20. 20
    Deeba PAB says:

    Love the way you went tropical on this…a whole new flavour choice! Love the rum srizzle too…adds to the party feel! Gorgeous in every way; has me craving!

  21. 21
    Meaghan Luby says:

    "tropical rum"
    and SOLD!
    love this recipe, just wow. so many awesome flavors! thanks for posting, as always i love your blog :)
    -meg
    @ http://clutzycooking.blogspot.com

  22. 22
    Leslie says:

    I seem to have those kind of cravings everyday! This cake sounds wonderful!

  23. 23
    Megan's Cookin' says:

    This sounds amazing, Amanda. I'm sitting here drinking my morning coffee drooling at that coffeecake!

  24. 24
    Avanika [YumsiliciousBakes] says:

    This cake looks and sounds amazing. Love the flavors. Bookmarked to try :D

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