Irish Cream Coffee Cake

Rich, indulgent, and irresistibly boozy, this Irish Cream Coffee Cake redefines dessert decadence. Each bite boasts the buttery warmth of whiskey-infused liqueur paired with a nutty crumble topping, making it a perfect centerpiece for any gathering.

The luscious cake layers are enhanced with hints of vanilla and cream, complemented by aromatic spices and the satisfying crunch of pecans or walnuts. Whether served as a mid-morning treat or an after-dinner delight, it’s versatile and crowd-pleasing.

Finished with a velvety Irish cream glaze, this coffee cake strikes the perfect balance of sweetness and sophistication. It’s the dessert to impress, satisfy, and leave everyone reaching for seconds.

Irish Cream Coffee Cake Ingredients: A Symphony of Flavors

• Unsalted Butter: The backbone of this cake, lending a rich, creamy texture and an irresistible buttery aroma.
• All-Purpose Flour: Provides structure and creates the perfect crumbly consistency.
• Irish Cream Liqueur: A decadent twist, infusing the batter with notes of whiskey, vanilla, and a touch of indulgent sweetness.
• Sour Cream: Balances flavors while keeping the cake moist and tender.
• Brown Sugar: Adds depth and caramel-like sweetness to the crumble topping.
• Pecans or Walnuts: Delivers a satisfying crunch and a hint of earthy nuttiness.
• Ground Cinnamon and Nutmeg: Elevates the flavors with warm, aromatic spice.
• Confectioners’ Sugar: The key to a silky glaze that finishes this cake with elegance.

Irish Cream Coffee Cake: Recipe Tips, Serving Suggestions, and FAQs

Recipe Tips

1. Room Temperature Ingredients Are Key
   Ensure that the butter, eggs, sour cream, and Irish cream liqueur are at room temperature before starting. This helps the batter mix evenly, resulting in a smoother texture and better rise for your cake.
2. Perfect Crumble Texture
   When making the crumble topping, use your hands to gently rub the butter into the flour and sugar until clumps form. Avoid over-mixing, as you want a mix of smaller and larger pieces for the ideal crunchy topping.
3. Even Glaze Application
   Allow the cake to cool fully before adding the glaze to prevent it from melting into the cake. Drizzle the glaze using a spoon or piping bag for a neat finish, ensuring each piece has a glossy, delicious layer.

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What to Serve with Irish Cream Coffee Cake

1. Coffee or Espresso
   A warm cup of coffee or a creamy espresso is the perfect pairing. The slight bitterness of coffee complements the sweetness of the cake, creating a harmonious flavor balance.
2. Vanilla Ice Cream
   Serve a slice with a scoop of vanilla ice cream to add a creamy, cool contrast to the warm, spiced flavors of the cake. This is especially delightful as a dessert option.
3. Fresh Berries
   A handful of fresh raspberries or strawberries on the side adds a refreshing, tart element. The fruity brightness offsets the richness of the Irish cream and buttery crumble.

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FAQ

1. Can I use a different liqueur instead of Irish cream?
Yes! Swap Irish cream for a coffee liqueur like Kahlúa or a hazelnut liqueur such as Frangelico for a unique twist.

2. How do I store this cake?
Keep the cake well-wrapped at room temperature for up to three days or refrigerate it for up to a week. For longer storage, freeze individual slices for up to three months.

3. Can I make this cake nut-free?
Absolutely. Simply omit the pecans or walnuts in the crumble topping. You can substitute oats or additional flour for texture if desired.

4. What’s the best way to reheat the cake?
Warm a slice in the microwave for 15–20 seconds or in a low-temperature oven for a few minutes to revive its soft texture and fresh-baked aroma.

Enjoy every decadent bite of this Irish Cream Coffee Cake, whether it’s for brunch, dessert, or a cozy afternoon treat!

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Bailey’s Coffee Cake

This creative adaptation of a traditional crumb cake incorporates a delightful addition of Irish cream liqueur to the batter. Although often paired with coffee, Irish cream itself is not coffee-flavored; it is a luscious blend of whiskey, cream, and subtle notes of chocolate and vanilla. This rich liqueur imparts a deep vanilla essence to the cake, balancing the sweetness with a subtle boozy edge.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs

Course Breakfast, cake

Cuisine American

Servings 12 People

Ingredients

  

• Streusel
• ¾ cup 150 g packed brown sugar
• ¾ cup 94 g unbleached all-purpose flour
• 2 teaspoons ground cinnamon
• 4 tablespoons 56 g unsalted butter, melted
• Cake
• 2 cups 250 g unbleached all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons 85 g unsalted butter, softened
• ½ cup 100 g granulated sugar
• ¼ cup 50 g brown sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• ½ cup 120 ml sour cream or plain yogurt
• ½ cup 120 ml Irish cream liqueur (e.g., Bailey’s)
• Glaze
• ½ cup 60 g confectioners’ sugar, sifted
• 2 tablespoons 30 ml Irish cream liqueur

Instructions

 

• Preparation
• Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or coat it lightly with cooking spray. Set aside.
• Streusel
• In a medium mixing bowl, combine the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture is well-blended and crumbly. Set aside for later use.
• Cake
• In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
• In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using a stand mixer or hand mixer. Beat on medium speed until the mixture is light and fluffy, approximately 3 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
• Gradually add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream, ensuring all ingredients are evenly combined.
• Reduce the mixer speed to low. Add half of the dry ingredients and mix briefly. Pour in the Irish cream liqueur and mix again for a few seconds. Add the remaining dry ingredients, blending just until the batter comes together—avoid overmixing. Scrape down the bowl as necessary.
• Assembly
• Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel mixture over the batter.
• Layer the remaining batter on top, smoothing it gently with a spatula. Finish by sprinkling the remaining streusel mixture over the surface.
• Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
• Glaze
• In a small bowl, whisk together the sifted confectioners’ sugar and Irish cream liqueur until smooth. Drizzle the glaze over the cooled cake before serving.

Notes

Storage Tips

Store slices in an airtight container at room temperature for up to 5 days.
Prepare the coffee cake the night before serving. Once cooled, wrap it tightly in plastic wrap, and glaze it just before serving.
For longer storage, freeze the cake for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Keyword Irish Cream Coffee Cake