Photo: Hector Sanchez
Hands-on Time
35 Mins
Total Time
2 Hours 10 Mins
Yield
Makes 12 servings

This festive, rum-soaked dessert is a major hit at Southern holiday parties. Coffee Baba au Rhum is our shortcut revival of the original sophisticated French confection. You'll earn much-deserved "ooh-la-las" from the crowd when you serve them slices of this rich coffee-and-rum-infused cake. Hint: It tastes even better after a day or so when the flavors have really melded together.

How to Make It

Step 1

Preheat oven to 350°. Whisk together yolks and granulated sugar until mixture is thick and pale (about 2 minutes). Stir in coffee extract. Sift together flour and next 3 ingredients; gently stir into yolk mixture until just blended. Stir in butter and milk until just blended.

Step 2

Whisk egg whites until stiff peaks form. Fold one-third egg whites into yolk mixture. Fold in remaining egg whites. Pour into a well-buttered 10-cup Bundt pan.

Step 3

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. (Do not remove from pan.)

Step 4

Meanwhile, bring brown sugar and brewed coffee to a boil in a medium saucepan. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in rum. Reserve 2 cups syrup. Return pan to stove top; cook over medium-low heat, stirring occasionally, 15 minutes or until slightly thickened.

Step 5

Pierce cake 10 to 15 times using a skewer. Pour reserved 2 cups thin syrup over cake. Let stand 15 minutes. Invert cake onto a serving platter. Spoon desired amount of thickened syrup over cake. Reserve remaining syrup for another use (such as topping pancakes).

Step 6

*The rum is optional. Replace it with an additional 1/2 cup brewed coffee, if desired.