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Calypso Coffee Cake With Butter Rum Glaze

Enjoy the flavors of the caribbean in this plantain-coconut streusel cake with butter rum glaze. This recipe was created for rsc#8, and i know you will enjoy it! to lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

Steps

Grease and flour a bundt pan.
Preheat oven to 350f.
Peel the plantain and slice.
Bring a pot of water to a boil , drop the plantain slices into the boiling water and boil for about 20 minutes until tender.
Drain plantains and mash with a fork.
While plantains are cooking , mix the streusel ingredients together in a small bowl and set aside.
In a large mixing bowl , cream the butter , brown sugar and white sugar together.
Add eggs , one at a time.
Then mix in sour cream and mashed plantains.
In a separate bowl , mix together the flour , baking soda , baking powder , salt and ginger.
Slowly add the dry ingredients to the wet ingredients , mixing until combined.
Pour about 1 / 2 the batter in to the prepared bundt pan.
Sprinkle the streusel over the cake.
Finally , pour remaining batter over the struesel.
Bake at 350f for 55 minutes or until cake tests done with toothpick test.
Let cake cool in pan for 30 minutes.
While cake is cooling , prepare glaze by mixing butter , .

Ingredients

sweetened flaked coconut, brown sugar, ground cinnamon, flour, butter, white sugar, eggs, sour cream, plantains, all-purpose flour, baking powder, baking soda, salt, ground ginger, lime juice, rum', confectioners' sugar"]"