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Irish Coffee Cake
A coffee cake with Irish Whiskey and Door County Elite Espresso? Really, this combination will wow you with each bite, St. Patrick's Day or not!
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp. finely ground Door County Coffee Espresso
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup sugar
- 1/2 cup brewed espresso
- 1/4 cup Irish Whiskey
- 1 cup whipping cream
- 1 Tbsp. Irish Whiskey
- 1 Tbsp. brewed espresso and cooled or strong black coffee
- 2 Tbsp. powdered sugar
- Preheat oven to 350 degrees.
- Prepare an 8-inch round or square cake pan with cooking spray.
- In large bowl, beat the butter and sugar with electric mixer until fluffy. Beat in eggs. Add vanilla into butter mixture.
- In a separate bowl, combine the flour, ground espresso, baking powder and salt. Mix well.
- Add dry ingredients to butter mixture, pour batter into greased cake pan.
- Bake for 30 minutes or until toothpick inserted into center comes clean. Allow cake to cool completely.
- Remove cake from pan and poke holes all over the top of the cake with a handle of a wooden spoon. Return the cake to the cake pan.
- In a small saucepan, bring coffee to a boil and stir in the sugar until it dissolves. Remove from heat and stir in whiskey.
- Pour syrup over the cake and place cake in refrigerator for one hour.
- Beat whipping cream until fluffy, add whiskey, brewed and cooled espresso, and powdered sugar.
- Place cake on serving platter. Cut in half horizontally and spoon 1/2 of topping cream mixture on bottom layer. Replace top layer and top each piece with a dollop of remaining cream mixture.
- Serve with Door County Coffee Highlander Grogg.