Rum Crumb Cake
Rum Crumb Cake
1 package (5 oz) Melba toast
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1 stick (8 tablespoons) unsalted butter, soft
Imperial Sugar Extra Fine Granulated Sugar 5 large eggs, separated, no yolk traces
2 teaspoons vanilla extract
3 tablespoons dark rum
1/2 teaspoon salt
1/2 cup whole chopped almonds or pecan pieces
Preheat oven to 350°F.
Butter and flour a 9 or 10-inch springform pan and set aside.
Place melba toast in a food processor and mix until superfine. Add baking powder, baking soda, cinnamon, and cloves. Set aside.
Mix butter until creamy. Add sugar and mix until light and fluffy.
Add egg yolks one at a time waiting for previously added yolk to be fully incorporated and scraping well in between additions. Add vanilla, rum, salt, and nuts.
Add dry ingredients and mix until combined.
In a separate bowl whip egg whites to medium peaks. Fold 1/3 of whipped egg whites into above ingredients.
Whip remaining egg whites just a little more to get them creamy again. Add to above and gently fold together.
Scape mixture into prepared pan, bake until center bounces back when lightly pressed with a finger or a toothpick comes out clean, about 40-47 minutes. Set aside.
For moistening syrup, bring water and sugar to a full boil. Remove from heat and let cool. Add Rum and vanilla extract.
Spoon syrup onto cake.
Whip cream, sugar, and vanilla extract to firm peaks. Pipe a border of cream onto cake. Decorate with nuts.
Cake will last several days.