Banana Bread Coffee Cake w/ Rum Butter Pecan Glaze
FLUFFY, MOIST BANANA COFFEE CAKE WITH A DELICIOUS CRUMB TOPPING AND RUM BUTTER PECAN GLAZE! EASY TO MAKE AND A BIT OVER THE TOP!
Divas Can Cook
light brown sugar
mashed with 1 teaspoon lemon juice
all purpose flour
enough to make galze silky
Preheat oven to 350. F
Grease and lightly flour a 9 X13 glass baking dish. Set aside.
In a large bowl sift together flour, baking powder, and salt. Set aside.
In a large bowl cream together butter, white sugar and brown sugar.
Mix in eggs and vanilla extract.
Fold in mashed bananas.
Gradually add dry ingredients into wet ingredients alternating with the buttermilk.
Stir gently until flour and buttermilk is fully mixed in. Set aside.
Make the crumb topping by combining flour, brown sugar and butter with at pastry cutter until it resembles large doughy crumbs.
Pour half of the cake batter into the prepared pan.
Sprinkle on half of the crumb topping and then repeat with the final layer of batter.
Cover the top with remaining crumb topping (I usually have about 1/2 cup or so of crumb topping left over)
Bake for 50-55 minutes. (Check at the 45 minute mark, do not over bake)
Remove from oven and let cake cool completely before add the glaze.
To make the glaze, combine powdered sugar, melted butter and enough milk to reach a smooth, pourable consistency.
Add in a few drops of rum extract until desired taste is reached.
Drizzle glaze over cooled coffee cake and top with pecan pieces.
Yep you can totally add pecans in the crumb mixture if you'd like.