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desserts-baking

Irish Coffee Cake

Delicious with a cup of tea.

80 8
Irish Coffee Cake | DonalSkehan.com, Delicious with a cup of tea.

desserts-baking

Irish Coffee Cake

Delicious with a cup of tea.

Friday, May 15, 2015

For the cake:

255g butter, softened, plus extra for greasing

340g caster sugar

6 large eggs

240ml milk

120ml sour cream

370g plain flour, plus extra for dusting

1 tsp baking powder

2 tbsp coffee extract

1 tbsp Irish Cream liqueur

For the icing:

150g icing sugar

1–2 tbsp water

2 tbsp coffee extract

1 tbsp Irish liqueur

22cm diameter 2 litre bundt tin

80 mins
Serves 8

This recipe makes a moist coffee swirl cake cooked in a bundt tin. If you don’t have one, you can easily make it in a springform tin, buttered and the base lined with baking parchment. The addition of a cream liqueur is optional but really adds an extra special touch to both the cake and icing.

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 22cm diameter, 2 litre bundt tin and dust it lightly with flour.
Beat together the butter and sugar in a large bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition until they are all combined. Mix through the milk and sour cream, then sift in the flour and baking powder and fold through until you have a smooth cake batter. Pour two-thirds of the mixture into the prepared tin.
Mix the coffee essence and Irish cream into the remaining batter. Drop tablespoonfuls of the mixture into the batter in the tin and use a knife to marble the mixtures together. Place in the oven to bake for about 55 minutes until a skewer inserted into the cake comes out clean. Transfer to a wire rack to cool slightly before removing the cake from the tin. Allow it to cool completely.
For the icing, whisk together the ingredients in a bowl until smooth and then drizzle it over the cooled cake. Serve in generous slices.
80 mins
Serves 8

Ingredients

For the cake:

255g butter, softened, plus extra for greasing

340g caster sugar

6 large eggs

240ml milk

120ml sour cream

370g plain flour, plus extra for dusting

1 tsp baking powder

2 tbsp coffee extract

1 tbsp Irish Cream liqueur

For the icing:

150g icing sugar

1–2 tbsp water

2 tbsp coffee extract

1 tbsp Irish liqueur

You'll Need

22cm diameter 2 litre bundt tin

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  • That cake looks wonderful. Thanks for the recipe!

  • María Cristina

    Hello Donal! Greetings from Venezuela!

    Can I use coffee instead of coffee extract?

  • Martin Stewart

    Hello Donald great presentation a pleasure to watch and learn from the vidrio

  • Regina Christie

    Hello Donal … I don’t have the Irish liqueur, can I skip the Irish liqueur ? Thankyou

  • Maryann Harty

    Donal, when giving the amounts could you please give a conversion to cups and ounces. I try to get as close as I can, so far so good..I’m just afraid I’ll ruin a good cake by using too much or not enough! Regards, Maryann

    • All my recipes were in EU measurements as I lived in Ireland but we are adding a section to the site at the moment so both versions will be live soon! Stay tuned! :)

  • Hailey N. Bunnell

    Made it exactly as written and my cake remained raw. Baked it for about 80 mins, even using the foil trick to get the center to bake…. no improvement. The outside was great, the inside raw no matter what tricks I used.

    • That sounds very strange but baking times can vary hugely from oven to oven. It sounds like yours is on the cooler side and yours just needed more baking. Sorry it didn’t work for you. :(