Irish Coffee Coffee Cake

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Who here loves a good coffee cake? You’ll be sure to get your fix with this Irish coffee cake. This coffee cake has Jameson whiskey, hence Irish. Also in there are notes of espresso like coffee extract, espresso powder and topped with espresso sugar. This coffee cake is sure to put a pep in your step in the morning!


Makes: 1 (9-inch) cake

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here


  • 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)
    • 1¾ cups (219 grams) all-purpose flour
    • 1 cup (220 grams) firmly packed light brown sugar
    • 2 teaspoons (4 grams) espresso powder
    • 1¼ teaspoons (2.5 grams) ground cinnamon
    • ½ teaspoon (1.5 grams) kosher salt
    • ½ cup plus 2 tablespoons (141 grams) cold unsalted butter, cubed
    • 1 tablespoon (15 grams) Irish whiskey
  • Garnish: Espresso Sugar (recipe follows)
    • 1 cup (200 grams) granulated sugar
    • 1 tablespoon (6 grams) espresso powder


  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.
  6. Irish Whiskey Streusel: In the work bowl of a food processor, place flour, brown sugar, espresso powder, cinnamon, and salt; pulse until combined. Add cold butter and whiskey, and pulse until pea-sized clumps of streusel form, about 10 times. Refrigerate until ready to use.
  7. Espresso Sugar: In the work bowl of a food processor, place sugar and espresso powder. Process until combined and uniform in color.

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