Description
This Irish Cream Coffee Cake is a moist and flavorful treat combining the richness of Irish cream with a tender crumb and a cinnamon-spiced streusel topping. Topped with a smooth cream cheese icing infused with Irish cream, it’s perfect for brunch, dessert, or a special occasion coffee break.
Ingredients
Streusel Topping
- 75 grams all purpose flour
- 1 teaspoon ground cinnamon
- 60 grams granulated sugar
- 50 grams brown sugar
- 70 grams unsalted butter (melted)
Coffee Cake Batter
- 113 grams unsalted butter (room temperature)
- 60 grams oil
- 100 grams granulated sugar
- 50 grams light brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 120 grams sour cream (room temperature)
- 120 grams Irish cream
- 240 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
Cream Cheese Icing
- 45 grams cream cheese (full-fat, room temperature)
- 65 grams powdered sugar
- 2 tablespoons Irish cream
- 4 tablespoons heavy cream (room temperature)
Instructions
- Make the Crumble Topping: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until small clumps form. The streusel should be soft and slightly wet. Chill uncovered in the refrigerator while preparing the cake.
- Prepare the Pan: Preheat the oven to 350°F (175°C). Line a 9-inch springform pan or a 9×9-inch square pan with parchment paper and lightly grease the sides to prevent sticking. Set aside.
- Beat Butter and Sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the room temperature butter, vegetable oil, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale, light, and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the vanilla extract, then scrape down the sides and bottom of the bowl to ensure even mixing.
- Incorporate Dairy: Add the sour cream and Irish cream to the mixture. Mix on medium speed until the batter is smooth and glossy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- Fold Dry Ingredients Into Wet: Gently fold the dry ingredients into the wet mixture with a rubber spatula. Fold just until the last streaks of flour disappear to avoid overmixing.
- Layer Batter and Streusel: Pour the batter into the prepared pan, spreading evenly with an offset spatula. Break the chilled streusel topping into small crumbles and sprinkle evenly over the batter.
- Bake the Cake: Bake for 25 to 40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Let the cake cool in the pan for about 10 minutes, then remove the sides of the springform pan if used, and transfer the cake to a wire rack to cool completely.
- Prepare the Cream Cheese Icing: In a small bowl, beat together the cream cheese, powdered sugar, Irish cream, and heavy cream until smooth and creamy.
- Finish and Serve: Drizzle the cream cheese icing over the completely cooled coffee cake. Slice, serve, and enjoy this rich and flavorful Irish Cream Coffee Cake.
Notes
- For best results, ensure all dairy ingredients (butter, eggs, sour cream, cream cheese, heavy cream) are at room temperature before starting.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The streusel topping can be prepared the night before and refrigerated to save time.
- If you don’t have Irish cream, substitute with strong brewed coffee or milk with a splash of vanilla extract for a non-alcoholic version.
- Use full-fat cream cheese for a richer icing texture.
- Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-American
