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5 from 1 vote
Irish Coffee Cake with golden brown Streusel topping and white vanilla glaze. Served with coffee.
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Irish Coffee Cake
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
Servings: 10 people
Author: Gemma Stafford
Ingredients
For the Streusel
  • ¾ cup plus 2 tablespoons (4 ¼ oz/122 g) all-purpose flour
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons (2 ½ oz/71 g) butter, melted
For the Coffee Cake
  • 2 cups (10 oz/284 g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup (2 ½ fl oz/80 ml) whole milk, at room temperature
  • ⅓ cup (2 ½ oz/71 g) plain yogurt, at room temperature
  • ⅓ cup (2 ½ floz/80 ml) O’Driscolls Irish Whiskey
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • ½ cup (4 oz/115 g) butter, softened
  • 1 cup (8 oz/225 g) granulated sugar
  • 2 large eggs , at room temperature
For the Vanilla Glaze
Instructions
To Make the Streusel

  1. In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Then stir in the melted butter until the mixture clumps together. Set aside.

To Make the Cake

  1. Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23 cm) round springform pan. Set aside.

  2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

  3. In a measuring jug, whisk together the milk, yogurt, whiskey, espresso powder and vanilla extract. Set aside.

  4. In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer and a large bowl), cream the butter and sugar together for about 3 minutes on medium-high speed, until light and fluffy.

  5. Add in the eggs one at a time, scraping down the sides of the bowl once or twice to ensure even mixing.

  6. Turn the mixer speed to low and stir in one third of the flour mixture, followed by half of the milk mixture. Continue alternating until all of the ingredients are just combined.

  7. Spread the batter into the prepared pan and sprinkle the streusel evenly over the top.

  8. Bake for about 60 minutes, or until the streusel is golden brown and a thin knife inserted into the center comes out clean.

  9. Let rest for 15 minutes, then release the sides of the pan and let cool completely.

To Make the Vanilla Glaze

  1. In a small bowl combine the powdered sugar, 1 tablespoon of milk and vanilla extract and stir until smooth. The glaze should be thick and opaque but pourable. If it is too thick add a little more milk, a few drops at a time, until you reach the correct consistency.

  2. Drizzle the glaze over the cake and let set for about 10 minutes before serving.

  3. Store leftovers in an airtight container at room temperature for up to 3 days.

Recipe Notes
  • Make ahead: You can make several batches of this streusel at once and store it in small bags in your freezer for future baking.
  • Room temp check: Be sure that all of your ingredients are at room temperature before you begin.
  • Egg warm-up: If your eggs are cold, place them in a bowl of hot tap water for 5 minutes.
  • Whiskey substitute: You can replace the whiskey with rum or brandy if you wish.
  • Alcohol-free option: If you want to make this cake alcohol free, replace the whiskey with the same amount of milk.
  • Keep it moist: Take care not to over-work the batter—stop when the ingredients are just combined. Remove the cake from the oven when it is golden-brown and a thin knife inserted into the center comes out clean.
  • Add-ins:
    • Stir in a tablespoon of chopped orange zest for a citrus twist
    •  If you'd like, fold one cup of the following mix-ins after you combine the wet and dry ingredients:
      • Toasted, chopped walnuts or pecans
      • Bittersweet chopped chocolate
      • Chopped dried cherries or dates