Irish Coffee Cake
Indulge in the rich flavors of an Irish Coffee Cake, a delightful fusion of bold coffee, smooth Irish whiskey, and a buttery cinnamon crumb topping. This moist and tender cake balances the earthy depth of strong brewed coffee with the tang of sour cream, while the light whiskey undertones add a sophisticated touch. Perfectly crowned with a crunchy, spiced crumb layer and optional powdered sugar dusting, this cake is ideal for brunch gatherings, afternoon tea, or a cozy dessert with friends. Ready in just over an hour, this crowd-pleaser is as simple to make as it is impressive to serve.
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Recipe Information
Ingredients
- 170 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 100 grams Brown sugar (packed)
- 3 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 60 milliliters Irish whiskey
- 120 milliliters Strong brewed coffee (cooled)
- 300 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 milliliters Sour cream
- 30 grams Powdered sugar (for dusting, optional)
- 50 grams Unsalted butter (cold, for crumb topping)
- 50 grams Brown sugar (for crumb topping)
- 60 grams All-purpose flour (for crumb topping)
- 1 teaspoon Ground cinnamon (for crumb topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, prepare the crumb topping by combining cold unsalted butter, brown sugar, all-purpose flour, and ground cinnamon. Use a fork or pastry cutter to mix until crumbly. Set aside in the refrigerator.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and Irish whiskey until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the cooled coffee and sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan, spreading it evenly.
Sprinkle the crumb topping evenly over the batter.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
4966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.1 g | 283% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 671.4 g | 244% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 386.0 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 477 mg | 37% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
