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–+ servings
irish coffee cake sprinkled with confectioner's sugar and a few sliced pieces.
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Easy Irish Coffee Cake

Make this simple and moist Irish coffee cake with raisins and a splash of whiskey. The cake is baked in a Bundt pan and is perfect with a cup of coffee.
Prep Time20 minutes
Cook Time45 minutes
Course: Cakes
Cuisine: Irish
Diet: Vegetarian
Servings: 10 slices
Calories: 338kcal
Author: Adina

Equipment

  • 10-cup bundt pan
  • Bowls
  • Electric mixer or stand mixer
  • Wire rack

Ingredients

  • 3 tablespoons strong brewed coffee or espresso, Note 1
  • ¾ cup raisins or sultanas
  • 2 tablespoons whiskey Note 2
  • ⅔ cup unsalted butter softened, Note 3
  • ¾ cup sugar
  • 3 large eggs
  • ⅓ cup heavy cream
  • 1 ⅔ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ½ teaspoon cinnamon
  • a tiny pinch of nutmeg
  • 1 tablespoon strong coffee
  • 1 teaspoon whiskey
  • 1 teaspoon sugar
  • confectioner’s sugar for dusting
US - EU

Instructions

  • Preheat the oven to 350 °F/ 180°C.
  • Brew the coffee: If using instant coffee, dissolve 1–2 teaspoons in hot water to make 4 tablespoons (60 ml). Or use a small shot of espresso. Use 3 tablespoons for the batter and 1 tablespoon for brushing the cake.
    3 tablespoons strong brewed coffee
  • Soak the raisins: Place the raisins in a small bowl and add the whiskey. Let them soak for about 10 minutes or until you prepare the rest.
    ¾ cup raisins + 2 tablespoons whiskey
  • Grease and flour the pan very thoroughly.
  • Wet ingredients: Beat the butter and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and 3 tablespoons of coffee.
    ⅔ cup unsalted butter + ¾ cup sugar ; 3 large eggs; ⅓ cup heavy cream + 3 tablespoon coffee
  • Dry ingredients: In a separate bowl, mix the flour, baking powder, salt, cinnamon, and nutmeg. Fold the dry ingredients and the soaked raisins (including the whiskey that might still be in the soaking bowl) into the batter until just combined.
    1 ⅔ cups all-purpose flour + 2 teaspoons baking powder + 1 pinch salt + ½ teaspoon cinnamon + a tiny pinch of nutmeg + raisins
  • Bake the Irish coffee cake: Pour the batter into the prepared pan and smooth the top. Bake the cake for 40–45 minutes, until the cake is golden and a skewer inserted in the center comes out clean.
  • Let the cake rest in the pan for 10–15 minutes, then turn it out onto a rack.
  • Brush the cake: While the cake is still slightly warm, mix the coffee, whiskey, and sugar, and lightly brush it over the cake.
    1 tablespoon strong coffee + 1 teaspoon whiskey + 1 teaspoon sugar
  • Let cool completely on a wire rack and dust with a little confectioner’s sugar before serving.

Notes

  1. Coffee or espresso: You’ll need a total of 4 tablespoons (about 60 ml) of strong brewed coffee - 3 tablespoons go into the batter, and 1 tablespoon is for brushing the cake. Make it all at the start.
  2. Whiskey: Optional, but it adds a nice flavor. You can replace it with the same amount of warm water or another type of alcohol, such as rum or amaretto.
  3. Measurements: Always use a digital kitchen scale in baking; it guarantees the best results.

Nutrition

Serving: 1slice | Calories: 338kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 119mg | Potassium: 150mg | Fiber: 1g | Sugar: 16g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg