Irish Coffee Bundt Cake with Browned Butter Whiskey Glaze is warming, decadent and delicious, much like the drink it is inspired by. Keep reading for more Bundt Baker boozy deliciousness!
Are you close with your family? And if so, how do you keep in touch in the year 2014? I mean phone calls are so 20th century. The really close family has a group text going at all times, in which they feel free to mock, ridicule and generally keep in touch with one another.
What? That’s not how your family does it?
Anyway, I knew I would get a big response when I told my family about this cake, because for the men in my family Scotch and Irish Whiskey approach something sacred. Personally I don’t get it–I am with my sister-in-law Alyssa who noted (yes in laws are welcome in our group text also!) that Jameson’s smells delicious… but drinking it straight? Not so much for me. So when the theme of booze came up for Bundt Bakers, I immediately started thinking whiskey, just because it is so warming this time of year. Originally I was thinking Bourbon, but then I started thinking about Irish Coffee. Hot coffee, Irish Whiskey, some brown sugar and top it all off with thick cream. In other words the perfect drink to evoke on a cold, bitter
winter autumn night (what is with this weather!!?!).
Well the only Irish Whiskey I have around is Jameson’s…. which brought about the predictable response from my brothers (and the just as predictable support from my sister and sisters-in-law–excerpts from the ensuing conversation below, in the conversation on the right my sister had pointed out that Chris liked Irish Whiskey in the carbomb cupcakes she made, but his girlfriend Katie says no she is the one who loved them):
Gotta love family!
For the record, my mom thinks it might be the best cake I have ever made. I expect her to go home and tell the menfolk this! My family all loved the cake, even John who is not a coffee or whiskey fan. The browned butter and whiskey glaze could be eaten like candy it is so delectable–although very rich, decadent candy.
The glaze was so good, in fact, that it became very apparent to me that no one is my family was going to be willing to wait for the following day to slice the cake. So the only pictures of the intact glazed cake were taken in the dark. Now that the time has changed, when I finally catch up, you will see this is a repeated theme… Laura trying to take pictures in the dark. It is so frustrating! But don’t hold it against the cake because this is seriously delicious. And if booze in baked goods tickles your fancy be sure to read on and check out all of the other Bundt Bakers cakes!
- 1/2 cup strong coffee
- 1/4 cup Irish Whiskey
- 1 t instant espresso powder
- ¼ cup agave syrup (or honey if you don't mind a honey flavor)
- ¾ cup (1 1/2 sticks, 6 oz) unsalted butter, room temperature
- 1½ cups brown sugar, packed
- 3 large eggs
- 2 1/4 cups (284 g) AP flour
- 1/4 cup potato starch
- 3 t baking powder
- ¼ t baking soda
- ¼ t salt
- 2 t vanilla paste
- 1/4 cup butter, browned
- 2 scant cups confectioners' sugar
- 2 T heavy cream
- 2 t Irish Whiskey
Make the coffee--use as strong of a coffee as you can. Dissolve the espresso powder into it while it is hot, and then add the 1/4 cup Irish Whiskey and agave syrup and set aside to cool.
Preheat the oven to 350 F.
Whisk together the flour, potato starch, baking powder, baking soda and salt. Set aside.
Spray a 10 cup bundt pan with a baking spray with flour. Set aside.
Using an electric mixer, beat the butter on medium speed until creamy. Gradually add the brown sugar until it is incorporated, and then beat on medium high speed for 3 minutes, until lightened and fluffy. Scrape down the sides and bottom of the bowl.
Add the eggs, one at a time, beating well after each addition. Add the vanilla paste and beat for one more minute, scraping the sides and bottom of the bowl as needed.
Make sure the coffee mixture has cooled to at least room temperature--if it has not, place it in the fridge or freezer for a few minutes.
On low speed, add the flour mixture and coffee mixture, alternating, in 4 and 3 additions, respectively, beginning and ending with the flour mixture. Finish mixing the batter by hand, scraping the sides and bottom thoroughly. Make sure it is all incorporated, but do not over mix.
Pour the batter into the prepared cake pan.
Bake for 35-45 minutes, if the top gets too brown place foil over it while it finishes baking. The cake is done when the cake is pulling away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.
Cool the cake in the pan for 15 minutes and then turn out onto a cooling rack.
When the cake has cooled completely, make the gaze.
First brown the butter (I share some tips and pictures in this browned butter cookie post). Whisk the powdered sugar into the butter--it will be very clumpy. Then add the cream and whisk smooth. Whisk in the Irish Whiskey. Let it cool for a moment or 2--but not long, this glaze is thick and sets up fast.
Drizzle over the cooled cake and let set completely before slicing.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme–and this month it’s Booze! Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient. Our awesome host this month is Lauren from From Gate to Plate.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
And now… for the cakes!
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded