1 cup dark brown sugar
1/2 cup sugar
1 1/2 tbls cinnamon
1/2 tsp salt
10 tbls unsalted butter, melted
2 tbls rum
2 1/2 to 3 cups all purpose flour
2 1/2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
10 tbls unsalted butter, room temperature softened
1 1/2 cups sugar
2 large eggs
1 1/3 cups sour cream
4 tbls rum
Mix together the sugars, cinnamon, and salt. Add the melted butter and rum and blend well. Add 1/2 cup of flour at a time and toss with a fork until moist clumps form. Cover and set aside.
Preheat oven to 375*. Butter and flour one 13x9x2 inch or two 8×8 inch glass baking dish. Sift together flour, baking soda, baking powder, and salt. Beat the room temperature butter in large bowl until smooth, then slowly add in the sugar and beat until light and fluffy. Add the eggs in one at a time, beating until well blended. Add the sour cream and rum continue blending on the lowest setting to prevent the butter and cream from breaking.
Add the sifted dry mixture a bit at a time, beating until just blended. Transfer the batter into the prepared baking dish(s), smoothing with a spatula. Gently break small handfuls of the topping to form small clumps evenly covering all the cake batter; the topping will be thick and lumpy.
Bake the cake(s) for one hour until a toothpick comes out clean and the topping is a deep, golden brown. Serve slightly warm or at room temperature.
This recipe used Black Squirrel Distillery’s new Maple Coffee Liqueur, Ardilla Negra, in place of the plain rum.