Irish Cream Coffee Cake with Espresso Crumb Topping
Not sure how it’s already March but here we are! Currently writing this from bed. I had to stay home sick today because I caught the bug that always goes around this time of year. I’m already losing it. I’m a really active person so laying in bed watching movies always sounds great for about 2 hours then I get a little stir crazy and just want to get up and start doing things. Except every time I get up, my body’s like “nope”. Anyone else? I’m trying my best to rest today so I can go back to work tomorrow so fingers crossed.
Ok, so this coffee cake. I was inspired by Irish coffee and decided to take those flavors and apply them to a classic coffee cake. It’s pretty bomb. The cake itself is flavored with Bailey’s and has a tender and moist crumb. The streusel topping is buttery and brown sugary and full of espresso powder, too. The streusel doubles as the ribbon of filling through the center of the cake AND the topping! And then just because I can’t leave well enough alone, we drizzle a generous amount of Irish cream glaze on top, for even more flavor. This is a delicious dessert or even indulgent breakfast or brunch treat. I hope you give it a try and please share if you do using #allpurposeflourchild and don’t forget to tag me @all.purpose.flour.child so I can see, too! Happy St. Patrick’s Day!
Irish Cream Coffee Cake with Espresso Crumb Topping
makes 1 9 x 13 inch cake
cake
1/2 c unsalted butter (1 stick), room temperature
1 1/2 c granulated sugar
2 large eggs, room temperature
2 t vanilla extract
1/4 c Irish cream liqueur (such as Bailey’s or Kerrygold)
2 1/2 c all-purpose flour
1 1/2 t baking powder
1 t baking soda
1/2 t Himalayan pink salt
1 1/2 c plain whole milk greek yogurt, unsweetened (or full-fat sour cream)
crumb topping
3/4 c (1 1/2 sticks) unsalted butter, melted and cooled slightly
2 c brown sugar
2 c all-purpose flour
1 T instant espresso powder
1/4 t Himalayan pink salt
icing
1 c powdered sugar
4 T Irish cream liqueur
pinch of Himalayan pink salt
make the crumb topping
Preheat oven to 350 F. Line a 9 x 13 inch baking pan with parchment paper and set aside. In a large bowl, combine the brown sugar, flour, espresso powder, and salt and stir to combine. Drizzle over the butter and stir until well incorporated. The texture will be clumpy which is what we want! Set aside.
make the batter
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy and pale in color, about two minutes. Add in the eggs, one at a time, and beating after each addition to incorporate. Add in the vanilla and Irish cream and mix to combine. Add in 1/3 of the flour mixture and mix on low to combine. It’s ok if some of the flour mixture is still visible. Add in about half of the yogurt, mixing again until mostly combined. Continue alternating the flour mixture and yogurt until everything is incorporated into the batter. Remove bowl from mixer and use a rubber spatula to give the batter a few final folds, being sure everything at the bottom of the bowl gets mixed in well.
assemble and bake
In the prepared baking pan add half the batter and smooth into an even layer. The batter will be quite thick but that’s ok, just spread it out as best you can. It’s going to rise quite a bit when it bakes. Sprinkle half of the crumb mixture evenly over the surface. Add the rest of the batter on top and smooth into an even layer. Top with remaining crumb mixture. Bake for about 45-50 minutes, until top is golden and a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before glazing.
glaze
In a small bowl, whisk together the powdered sugar, Irish cream and salt. The mixture should be drizzlable, about the consistency of maple syrup. Drizzle all over the surface of the cake. Slice up and enjoy with a cup of Irish coffee!
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