Irish Coffee Cake
Aside from my adventures in sourdough baking, I am not a big baker. Don’t get me wrong I love a good, fresh outta the oven chocolate chip cookie or brownie or cake but it tends to be too scientific and specific for me. I like to taste and adjust as I go rather than measure and mix and cross my fingers that I got it all right. However, I usually look for an excuse to make this Irish Coffee Cake at least once a year.
This cake always reminds me of my dad. It is the cake my mom would make for him on his birthday every year, so there is probably some sentimental love for it but over the years my dad has moved to a very strict healthy diet so he is much less likely to indulge in this sweet treat. So now I usually make it for my husband's birthday in March, right before St. Patrick’s Day. It is a perfect low key cake for any celebration.
The cake is rich but not super sweet, flavored with coffee and Irish whisky and the addition of sour cream keeps the cake super moist. I always make it in a bundt pan which just looks pretty (with minimal effort) and no frosting required here, just a dusting of powdered sugar. I would definitely recommend serving it with a big scoop of vanilla ice cream. The cool sweet creaminess compliments the rich coffee cake perfectly.
Irish Coffee Cake
Ingredients
- 3 tablespoons instant coffee
- 1/4 cup Irish Whiskey
- 1 cup butter, room temperature
- 2 cups sugar
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 2 1/4 cups flour
- 1/2 teaspoon salt
- Powdered sugar, for topping
- Optional: Vanilla Ice Cream for serving
Instructions
- DISSOLVE: Start by dissolving the instant coffee in the Irish whisky and set aside.
- MIX: In a large bowl, cream together the butter and sugar until fluffy. Add the sour cream, eggs, vanilla and the coffee/whiskey mixture and mix until all the ingredients are incorporated.
- STIR: In a medium size mixing bowl, stir together the flour, salt and baking soda.
- COMBINE: Slowly add the flour mixture into the wet ingredients and stir until the batter is smooth.
- GREASE: Make sure to spray your bundt pan with non stick cooking spray or spread with butter so the cake doesn't stick.
- BAKE: Pour the cake batter into the greased baking dish and bake at 325 for 1 hour, until a toothpick comes out clean.
- DUST: Once the cake has fished cooking and cooled to room temperature, remove from the cake pan and dust with powdered sugar.
- ENJOY: Serve the cake with a scoop of vanilla ice cream. Enjoy!