Do you have a little bit of gold rum to use? I do. Let’s bake a cake!

The “Banana Rum Coffee Cake,” from the May/June 2019 issue of Bake From Scratch, asks for cream cheese and butter and light brown sugar. The streusel also needs some of that sugar, along with chopped pecans.

One big banana equals the required ¾ cup. The math in this recipe is exact, in its quantities and cooking times.

Coffee-cake victory is here. The cake’s texture is perfect. First bite: pecans. Next: banana! Our streusel crumble is wonderful. The cake is not too “boozy,” but is complex and rich. Oh, celebrate.

Next week, I want to have fun with the “Red, White & Blue Fruit Salad,” from the July/August 2019 issue of Cuisine at Home. Come back to my site next week, to enjoy it with me.

Red, White & Blue Fruit Salad with Honey-Lime Dressing
Cuisine at Home, July/August 2019
Makes 10 servings (about 6 cups)
The star-shaped jicama makes this salad extra festive. Just cut the jicama into ¼-inch-thick slices, then use a small star cutter to cut out pieces.

WHISK:
2 Tbsp. honey
2 Tbsp. fresh lime juice
Minced zest of 1 lime

TOSS:
6 oz. each fresh blackberries, blueberries, and raspberries
1 cup hulled and sliced strawberries
1 cup diced dragon fruit
½ cup chopped or star-cut jicama

Whisk together honey, lime juice, and zest for the dressing.

Toss blackberries, blueberries, raspberries, strawberries, dragon fruit, and jicama in a bowl with dressing.