Prep 30 mins
Cook 30 mins
A delicious finale to a great dinner! This cake is made with coffee and laced with Irish whiskey! Add some whipped cream and you have Irish Coffee Cake. Source: Canadian Living
- 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
- chocolate-covered coffee beans (optional)
- 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.
- COFFEE SYRUP:.
- 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.
- Garnish with coffee beans!
- Prep time does not include cooling time.
This cake made a great change from chocolate, it was light and spongy and the texture reminded me of a 'rum baba'. I drizzled half the coffee syrup over one side of the cake and let it soak in before turning the sponge over and doing the other side. Thanks for posting this one Elly - it's really good!