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Irish Coffee Cake

I hope you all like coffee, because here comes another coffee treat for you! This time, with a St. Patrick's Day spin. This Irish coffee cake with whiskey spiked streusel is just what you need for breakfast on the upcoming holiday! It is loaded with espresso powder, brown sugar and a crumbly whiskey streusel. So festive and so delicious!
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Prep Time 45 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 1 9-inch cake
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Whiskey Spiked Streusel
  • 1¾ cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • 2 tsp espresso powder
  • 1¼ tsp cinnamon
  • ½ tsp salt
  • ½ cup + 2 tbsp cold unsalted butter (cubed)
  • 1 tbsp whiskey (you can use Irish whiskey or whatever you have on hand).
For the Irish Coffee Cake
  • ½ cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 cups all-purpose flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅔ cups whole buttermilk
  • ⅓ cup Irish whiskey (you can use Irish whiskey or whatever you have on hand).
  • 3 tbsp espresso powder (divided)
  • 1 tsp vanilla extract

Method
 

For the Whiskey Spiked Streusel
  1. In the bowl of a food processor, place the flour, brown sugar, espresso powder, cinnamon and salt. Pulse until combined. Add the cold cubed butter and whiskey. Pulse until pea-sized clumps of streusel form. Refrigerate until ready to use.
For the Irish Coffee Cake
  1. For high altitude adjustments, please see the instructions in the "Notes" section below!
  2. Preheat oven to 350°F. Spray a 9-inch baking pan with cooking spray and line with parchment paper, letting the excess hang off of the sides of the pan. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and granulated sugar on medium speed until fluffy (about 3 minutes). Add the eggs one at a time and beat after each addition.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a liquid measuring cup, whisk together the buttermilk, whiskey, 2 tbsp. of the espresso powder and vanilla extract until the espresso powder is dissolved.
  5. With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture. Begin and end with the flour mixture. Beat until just combined, but do not overmix.
  6. Spoon half of the batter into the prepared baking pan and top with half of the whiskey spiked streusel and remaining 1 tbsp. of espresso powder. Top with the remaining batter and spread very carefully with a knife or offset spatula. Cover the top of the batter with the remaining half of the whiskey streusel (squeeze the streusel together to form larger clumps as you sprinkle on top of the batter).
  7. Bake for 45 minutes until a wooden toothpick inserted in the center comes out with a few moist crumbs. Let coffee cake cool in the pan on a wire rack. Slice and enjoy!

Notes

  • Coffee cake can be stored in an airtight container at room temperature for up to 3 days
  • This recipe calls for Irish whiskey, but feel free to use whatever you prefer! 
 
High Altitude Adjustments
  • Decrease granulated sugar by 1 tbsp.
  • Use 3 eggs instead of 2
  • Increase flour by 1 tbsp.
  • Decrease baking powder to ¾ tsp
  • Decrease baking soda to ¼ tsp
  • Increase baking temperature to 360°F
  • Decrease baking time by 5 minutes
 
Helpful Tools
Mixing Bowls | 9x9 Inch Pan | Rodelle Vanilla Extract | Espresso Powder
 
Recipe adapted from Bake from Scratch