Irish Coffee Cake Recipe: Boozy, Bold & Better Than Brunch
Ever had a slice of cake that made you question your life choices—in a good way? Meet the Irish coffee cake. It’s like your favorite coffee got cozy with whiskey and decided to crash your dessert table. This isn’t your grandma’s coffee cake (unless your grandma was a whiskey-loving rebel).
Why This Recipe Is Awesome
Why settle for ordinary when you can have extraordinary? This Irish coffee cake is:
- Flavor-packed: Rich coffee and smooth Irish whiskey create a harmonious blend.
- Impressively easy: No need to be a pastry chef; this recipe is straightforward.
- Versatile: Perfect for brunch, dessert, or a midnight snack.
- Crowd-pleaser: Watch your guests’ eyes light up with the first bite.
Ingredients
For the Cake:
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup Irish whiskey
- 3 tablespoons instant coffee granules
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Streusel Topping:
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1 tablespoon Irish whiskey
- 1 teaspoon cinnamon
- 1/2 teaspoon instant coffee granules
Substitutions:
- Sour cream: Greek yogurt works well.
- Irish whiskey: Use Irish cream liqueur for a sweeter touch.
- Instant coffee: Espresso powder for a bolder flavor.
Tools & Kitchen Gadgets Used
To make this delightful cake, you’ll need:
- 9×13-inch baking pan: For baking the cake.
- Mixing bowls: Separate ones for wet and dry ingredients.
- Electric mixer: To cream butter and sugar effortlessly.
- Measuring cups and spoons: Precision matters.
- Whisk: For mixing dry ingredients.
- Spatula: To fold ingredients gently.
- Pastry cutter or fork: For the streusel topping.
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease your 9×13-inch baking pan.
- Prepare the streusel: In a bowl, combine brown sugar, flour, cinnamon, and instant coffee. Cut in cold butter until the mixture resembles coarse crumbs. Stir in Irish whiskey. Set aside.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, and salt.
- Cream butter and sugar: In a large bowl, use an electric mixer to beat butter and granulated sugar until light and fluffy.
- Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
- Combine wet ingredients: Mix in sour cream, Irish whiskey, instant coffee granules, and vanilla extract until smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Assemble the cake: Pour half of the batter into the prepared pan. Sprinkle half of the streusel over the batter. Repeat with the remaining batter and streusel.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes before slicing.
Calories & Nutritional Info
Per serving (1 slice):
- Calories: ~438
- Total Fat: 21.7g
- Saturated Fat: 13g
- Cholesterol: 88mg
- Sodium: 387mg
- Total Carbohydrates: 52.6g
- Sugars: 30g
- Protein: 5g
Note: Nutritional values are approximate.
Common Mistakes to Avoid
- Overmixing the batter: Leads to a dense cake. Mix just until ingredients are combined.
- Using cold ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
- Skipping the streusel: It’s the star of the show; don’t leave it out.
- Overbaking: Check the cake at 45 minutes to prevent dryness.
- Not greasing the pan properly: Use butter or non-stick spray to avoid sticking.
Variations & Customizations
- Keto-Friendly: Substitute almond flour for all-purpose flour and use a sugar substitute like erythritol. Replace sour cream with full-fat Greek yogurt.
- Spicy Twist: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the batter for a warm spice flavor.
- Chocolate Lover’s Dream: Fold in 1 cup of chocolate chips into the batter for a mocha-inspired treat.
FAQ Section
Q1: Can I make this cake without alcohol?
Yes, replace Irish whiskey with brewed coffee or a non-alcoholic Irish cream-flavored syrup.
Q2: How should I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Q3: Can I freeze the cake?
Absolutely. Wrap slices individually in plastic wrap and freeze for up to 3 months.
Q4: Can I use brewed coffee instead of instant coffee granules?
Yes, but reduce the amount of sour cream slightly to compensate for the added liquid.
Q5: What can I serve with this cake?
It’s delightful with a dollop of whipped cream or a scoop of vanilla ice cream.
Q6: Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend. Ensure it’s a 1:1 substitute.
Q7: Can I add nuts to the streusel?
Definitely. Chopped pecans or walnuts add a lovely crunch.
Final Thoughts
This Irish coffee cake is more than just a dessert; it’s an experience. Whether you’re celebrating St. Patrick’s Day or just need a pick-me-up, this cake delivers. So, grab your apron, pour yourself a dram of whiskey (for the cake, of course), and get baking. Your taste buds will thank you.
