Irish Coffee Coffee Cake
Makes 1 (9-inch) cake
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams), room temperature
  • 2 cups (250 grams) all-purpose flour
  • 1¼ teaspoons (6.25 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ⅔ cup (160 grams) whole buttermilk
  • ⅓ cup (80 grams) Irish whiskey
  • 3 tablespoons (18 grams) espresso powder, divided
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) coffee extract
  • Irish Whiskey Streusel (recipe follows)
  • Garnish: Espresso Sugar (recipe follows)
  1. Preheat oven to 350°F (180°C). Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, about minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a liquid-measuring cup, whisk together buttermilk, whiskey, 2 tablespoons (12 grams) espresso powder, and extracts until espresso is dissolved. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Spoon half of batter into prepared pan, spreading with an offset spatula. Sprinkle with half of Irish Whiskey Streusel and remaining 1 tablespoon (6 grams) espresso powder. Top with remaining batter, spreading gently with an offset spatula, being careful that streusel doesn't blend with batter too much. Crumble remaining Irish Whiskey Streusel over batter, squeezing to form larger clumps.
  5. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool completely in pan. Dust with Espresso Sugar, if desired. Store in an airtight container for up to 3 days.
Recipe by Bake from Scratch at