Retro Irish Coffee Cake

Name: Retro Irish Coffee Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g unsalted butter, softened, plus extra for greasing; 3 tbsp instant coffee granules; 150 g caster sugar; 100 g light brown soft sugar; 4 eggs; 270 g self-raising flour; ½ tsp baking powder; 2 tbsp Irish whiskey

A splash of Irish whiskey gives a delicious twist to this brilliantly nostalgic coffee cake – just what you need for Father’s Day. The rosettes aren’t essential but they do provide a satisfyingly old-school edge.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves12
CourseCake
Prepare45 mins
Cook30 mins
Total time1 hr 15 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

Sponge

250g unsalted butter, softened, plus extra for greasing
3 tbsp instant coffee granules
150g caster sugar
100g light brown soft sugar
4 eggs
270g self-raising flour
½ tsp baking powder
2 tbsp Irish whiskey

Whiskey buttercream

100g unsalted butter, softened
225g icing sugar
3 tbsp Irish whiskey

Coffee glaze

60ml milk
1½ tbsp instant coffee granules
350g icing sugar
1 tsp Dr Oetker Liquid Glucose
Cooks' Ingredients Bronze Crunch, to decorate

Method

Preheat the oven to 190ºC, gas mark 5, boil the kettle and grease and line 2 x 20cm sandwich cake tins. Dissolve the coffee in 3 tbsp just-boiled water; set aside. In a freestanding mixer (or using electric beaters), beat together the butter and both sugars until very light and fluffy (about 8 minutes). Beat in the eggs one at a time until combined. Sift in the flour and baking powder; gently fold in. Fold in the coffee and whiskey; divide between the tins and level out. Bakes for 23-28 minutes, until golden and a skewer inserted in the centre comes out clean. Leave for 5 minutes, then turn out upside down onto a wire rack to cool completely.
For the whiskey buttercream, beat the butter in a large bowl for 2-3 minutes until soft. Beat in the icing sugar until very pale and airy. Mix in the whiskey. Put a tray under the wire rack, then spread ⅔ of the icing over one sponge; sandwich the other on top. Put the rest of the buttercream in a piping bag with a star nozzle.
For the glaze, heat the milk until almost boiling, then stir in the coffee. Sift the icing sugar into a medium bowl; stir in the coffee mixture and glucose until smooth with a dropping consistency. Loosen with a tiny splash of milk if needed (not too much). Pour over the centre of the cake and let it drip down the edges, using the back of a teaspoon to help. Transfer to a plate; allow to set for 5 minutes. Pipe buttercream rosettes around the edge and sprinkle with the bronze crunch.