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Irish Coffee Bundt Cake with Browned Butter Whiskey Glaze

Irish Coffee Bundt Cake

Adapted from previous The Spiced Life recipe; glaze adapted from about.com
Course Dessert
Cuisine Cakes
Author TheSpicedLife

Ingredients

For cake:

  • 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
  • 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

For glaze:

  • 1/4 cup butter, browned
  • 2 scant cups confectioners' sugar
  • 2 T heavy cream
  • 2 t Irish Whiskey

Instructions

  1. 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.
  2. Preheat the oven to 350 F.
  3. Whisk together the flour, potato starch, baking powder, baking soda and salt. Set aside.
  4. Spray a 10 cup bundt pan with a baking spray with flour. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Pour the batter into the prepared cake pan.
  10. 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.
  11. Cool the cake in the pan for 15 minutes and then turn out onto a cooling rack.
  12. When the cake has cooled completely, make the gaze.
  13. 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.
  14. Drizzle over the cooled cake and let set completely before slicing.