Today is National Irish Coffee Day, but rather than share the common alcoholic drink recipe, we felt this delicious cake recipe would suit our readers better.
Irish Coffee Cake
Prep Time: 30 minutes | Cook Time: 30 minutes | Yield: 6-8 servings
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon instant espresso powder or 1 teaspoon instant coffee granules
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/3 cup slivered almonds, toasted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup strong black coffee
- 1/4 cup Irish whiskey
- 1/2 cup whipping cream
- 2 tablespoons Irish whiskey
- 1 tablespoon sugar
Beat butter with sugar until fluffy.
Beat in eggs, one at a time.
Dissolve espresso powder in vanilla, beat into butter mixture.
Mix flour, almonds, baking powder and salt; stir into butter mixture.
Spread batter in a greased 8-inch round cake pan.
Bake in 350°F oven for 30 minutes or until tester comes out clean.
Cool on rack for 5 minutes.
Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.
In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute.
Remove from heat and stir in whiskey.
Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer.
Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed.
Remove from pan; place on serving plate.
Whip cream with whiskey and sugar, pipe along the top edge of the cake.
NOTE: Prep time does not include cooling time.