Best 4 Irish Coffee Cake Recipes

IRISH COFFEE CAKE DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, salt and nutmeg in a large bowl until completely combined. Whisk together the buttermilk, sour cream, whole egg, yolk, espresso powder, oil and vanilla in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3-inch cutter. Then use a 1-inch cutter to punch out the center of each round. (Dip the cutters in flour before each cut to avoid sticking.) Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts and 8 doughnut holes).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, coffee cream liqueur and Irish whiskey in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

IRISH COFFEE CAKE

Steps:

• CAKE:.
• 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.
• TOPPING:.
• 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.

IRISH TEA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners' sugar right before serving.

COFFEE AND IRISH CREAM BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt® pan.
• Mix together coffee and espresso powder in a small bowl or measuring cup until dissolved. Set aside.
• Mix together flour, baking powder, and salt in a medium bowl until combined.
• Cream together butter, cream cheese, white sugar, and brown sugar in a large bowl until smooth and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Add coffee-espresso mixture and vanilla and mix until combined. Add 1/2 of the flour mixture and stir until just combined. Pour in Irish cream and mix until combined. Add remaining flour mixture and mix until just combined. Fold in mini chocolate chips.
• Pour batter evenly into the prepared pan. Tap pan gently on the counter a few times to disperse any air bubbles.
• Place pan into the preheated oven and bake until the top of the cake springs back lightly when touched, 55 to 60 minutes. Allow cake to cool for 15 minutes in the pan before removing to a wire rack to cool completely.