This cake is as delicious as it is beautiful. I made it yesterday and we loved it. The directions for prep are a little unique, but work. Up until the point that I added the whipped egg whites, I felt like I was making cookie dough. My big piece of advice is to watch the coffee syrup closely when it comes near to boiling. It can boil over in a heartbeat (not that I know from experience). You can read my entire review at Taking On Magazines: http://bit.ly/1nmXNJJ
Coffee Baba au Rhum
TheMomChef Posted: 03/07/14
CW1979 Posted: 07/13/14
This cake turned out to be a disaster. The recipe is poorly written and I agree with the previous reviewer that the batter was more like cookie dough. The recipe indicates than the bundt pan should be well buttered. I certainly buttered the pan enough. Apparently that didn't help as it still stuck to bottom of the pan. The coffee syrup just soaked the cake. Not making it moist like a typical rum cake, but drenched it. So pretty much all I have is wet cake, that kind of tastes like coffee. I love Southern Living recipes, but this pretty much was the worst.