This is a luxurious coffee cake with espresso powder used throughout and a refreshing nip of whiskey in the mix as well! The cake is lofty, moist, and oh so good.
Author: Beth Cato
9-inch square pan
Irish Whiskey Streusel
1 3/4cupsall-purpose flour
1cupbrown sugar packed
1 1/4teaspoonsground cinnamon
1/2cup plus 2 Tablespoonscold unsalted butter cubed
1/2cupunsalted butter 1 cube, softened
2large eggs room temperature
1 1/4teaspoonsbaking powder
2/3cupwhole buttermilk or soured milk, see note
In a food processor, pulse together the flour, brown sugar, espresso powder, and salt. Drop in the butter and whiskey, and pulse again until it forms pea-sized crumbs. Chill mix in fridge. Note that the streusel can be made a day ahead of the rest of the cake.
Preheat oven at 350-degrees. Line a 9-inch square pan with foil to extend up all four sides. Apply nonstick spray.
In a large bowl, beat butter and white sugar until fluffy. Add eggs one at a time.
In another bowl, mix together flour, baking powder, baking soda, and salt. In a different bowl, combine the buttermilk/soured milk, whiskey, espresso powder, and vanilla, stirring gently until the espresso powder is dissolved and not clumpy.
Gradually mix the dry ingredients and the wet ingredients into the butter and sugar, alternating back and forth, until everything is combined.
Spoon about half the batter into the prepared pan; batter will be thick, and an offset spatula will make it easier to even out. Sprinkle half the streusel mix over the batter. Dollop on the remaining batter and even out again. Crumble the rest of the streusel over the top.
Bake about 40 to 45 minutes, until the middle of the cake passes the toothpick test. Cool completely in pan. Use the foil to lift it onto a cutting board to slice.
Cake pieces keep well in sealed container at room temperature for at least 3 days. Pieces can also be wrapped up and frozen for later enjoyment.
OM NOM NOM!
To make soured milk, place two teaspoons lemon juice or vinegar in a liquid measuring cup, then add milk or half & half to reach the 2/3 line called for in this recipe. Let set for about 10 minutes so that it starts to curdle.