Description
Irish Coffee Cake is a tender and buttery dessert with a moist crumb, enriched by a rich brown sugar streusel and a luscious Irish cream icing. Perfectly complemented by hints of espresso powder, vanilla, cinnamon, and almond extracts, this cake creates a harmonious flavor profile ideal for coffee lovers and festive occasions.
Ingredients
Units
Scale
Streusel Topping
- 1 1/4 cups all purpose flour (regular or gluten free)
- 1/2 cup brown sugar (packed)
- 1 teaspoon espresso powder
- 1/2 teaspoon vanilla powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons salted butter (melted)
- 2 tablespoons Irish cream liqueur
Cake Batter
- 2 cups all purpose flour (regular or gluten free, plus extra for dusting pans)
- 2 teaspoons baking powder
- 2 teaspoons espresso powder
- 3/4 teaspoon salt
- 3/4 cup salted butter (room temperature, plus extra for greasing pans)
- 3/8 cup brown sugar (packed)
- 3/8 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 tablespoons buttermilk (room temperature)
- 1/2 cup Irish cream liqueur (room temperature)
Icing
- 1 ounce cream cheese
- 8 teaspoons confectioners' sugar (sifted)
- Pinch of salt
- 8 teaspoons Irish cream liqueur
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Prepare the Streusel: In a bowl, mix together the flour, brown sugar, espresso powder, vanilla powder, ground cinnamon, and salt. Pour in melted butter and Irish cream liqueur and stir until the mixture is crumbly. Set aside to use later as topping.
- Preheat the Oven and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans using butter and flour to prevent sticking.
- Mix Dry Ingredients for Cake: In a separate large bowl, whisk together the 2 cups of flour, baking powder, espresso powder, and salt. Set aside.
- Cream Butter and Sugars: Using a mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Add eggs one at a time, beating well after each addition. Then mix in vanilla and almond extracts thoroughly.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk and Irish cream liqueur to the butter mixture, beginning and ending with dry ingredients. Mix until just combined; do not overmix to maintain a tender cake crumb.
- Assemble the Cake: Divide half of the batter evenly into the two prepared cake pans. Sprinkle half of the streusel topping over the batter. Add the remaining batter on top and then sprinkle the remaining streusel evenly over the cakes.
- Bake the Cakes: Place pans in the oven and bake for approximately 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove from the oven and let the cakes cool in the pans for 15 minutes, then turn out onto wire racks to cool completely.
- Prepare the Irish Cream Icing: Beat the cream cheese until smooth. Gradually add confectioners’ sugar, salt, Irish cream liqueur, vanilla, and almond extracts. Continue beating until the icing is smooth and spreadable.
- Frost the Cake: Once the cakes are completely cool, spread the Irish cream icing evenly over the top layer of each cake or stack layers if preferred with icing in between.
- Serve and Enjoy: Slice into 12 portions and serve. This cake pairs wonderfully with coffee or Irish cream liqueur on the side for an enhanced flavor experience.
Notes
- This cake has a moist texture with a rich brown sugar streusel topping for added sweetness and crunch.
- The espresso powder subtly enhances the coffee flavor without overpowering the Irish cream notes.
- Using room temperature ingredients ensures a smooth batter and even baking.
- Gluten free all purpose flour can be used without sacrificing texture.
- The Irish cream liqueur adds complexity and moistness to both the cake and icing.
- Ensure the cake is completely cool before frosting to prevent icing from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 441 kcal
- Sugar: 27 g
- Sodium: 428 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 76 mg
