Description
This Irish Coffee Cake is a tender and buttery dessert that features a moist crumb with a rich brown sugar streusel topping and a smooth Irish cream icing. Infused with hints of espresso powder, vanilla, cinnamon, and almond extract, the cake balances flavors perfectly, making it an irresistible treat for coffee lovers and those who enjoy the subtle warmth of Irish cream liqueur.
Ingredients
Units
Scale
Cake Dry Ingredients
- 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
Streusel Topping
- 6 tablespoons salted butter (melted)
- 2 tablespoons Irish cream liqueur
- 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
Cake Wet Ingredients
- 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 salt
- 8 teaspoons Irish cream liqueur
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon almond extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pans to prevent sticking, using the all purpose flour or gluten free flour as preferred.
- Make the Streusel: In a bowl, combine 2 cups all purpose flour, 2 teaspoons baking powder, 2 teaspoons espresso powder, 3/4 teaspoon salt, 3/8 cup brown sugar, and 3/8 cup granulated sugar. Cut in 3/4 cup room temperature salted butter until mixture resembles coarse crumbs. Stir in 2 tablespoons Irish cream liqueur to moisten. Set aside.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 1 1/4 cups all purpose flour, 1/2 cup brown sugar, 1 teaspoon espresso powder, 1/2 teaspoon vanilla powder, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- Mix Wet Ingredients for Cake: In another bowl, beat 2 large eggs with 1 teaspoon vanilla extract, 1 teaspoon almond extract, 3 tablespoons buttermilk, 1/2 cup Irish cream liqueur, and 6 tablespoons melted salted butter until smooth and well combined.
- Combine Cake Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Assemble the Cake: Pour the batter evenly into the prepared pans. Sprinkle the streusel topping evenly over the batter to create a rich, crunchy top layer.
- Bake: Bake the cake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
- Prepare the Irish Cream Icing: While the cake is baking, beat 1 ounce cream cheese with 8 teaspoons confectioners’ sugar, a pinch of salt, 8 teaspoons Irish cream liqueur, 1/8 teaspoon vanilla extract, and 1/8 teaspoon almond extract until smooth and creamy.
- Cool and Ice the Cake: Allow the cake to cool completely in the pans on a wire rack. Once cooled, spread the Irish cream icing evenly over the top of the cake.
- Serve: Slice the cake into 12 pieces and serve. Enjoy as a delightful dessert or special coffee companion.
Notes
- This cake has a moist, tender crumb complemented perfectly by a rich brown sugar streusel topping and silky Irish cream icing.
- Espresso powder enhances the coffee flavor without making the cake bitter.
- Use room temperature ingredients to ensure better batter consistency and rise.
- Adjust the type of flour to gluten free if needed, keeping measurements the same.
- Make sure not to overmix the batter, to keep the texture light and fluffy.
Nutrition
- Serving Size: 1 serving
- Calories: 441
- 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
