3 boozy coffee cake recipes you’ll buzz overFood The List
Coffee cake is a sweet treat staple that's almost impossible to improve…until you add booze of course! With National Coffee Cake Day upon us, we didn't want to find just any cake recipe. Bring Happy Hour to the dessert table with these boozy coffee cake recipes to pick you up and give you more than just a sugar buzz.
1. Boozy Cranberry Tangerine Coffee Cake
Step outside the coffee cake box and get a little fruity with this fresh cake twist. You'll need a bunch of medium sized bowls, three to be exact, but finding those is the toughest part of this easy and tasty recipe from Cafe Terra.
2/3 cup flour
2/3 cup pure cane sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 cup cold butter
4 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 1/3 cup almond milk
2/3 cup Grand Marnier
1 cup pure cane sugar
2 cups fresh cranberries
Zest of 2 tangerines
1 cup powdered sugar
2 tsps. fresh tangerine juice
2 tsp. Grand Marnier
1. Preheat oven to 400 degrees F. Grease a 12 inch pan with cooking spray.
2. In a medium bowl, mix together your streusel top ingredients: flour, sugar, cinnamon, nutmeg, and cold butter. Mix with hands and break up butter. This topping is supposed to be a little crumbly.
2. In another medium bowl, mix together your coffee cake batter dry ingredients: flour, baking soda, baking powder, and salt. Sit aside.
3. In a final medium bowl, mix together coffee cake wet ingredients: almond milk, Grand Marnier, sugar, and eggs.
4. After all the separate mixing, mix wet and dry ingredients together. Add in zest of tangerine.
5. In greased 12 inch pan, spread out half of your batter then add cranberries. Then add half of the struesel topping. Spread out the rest of the remaining batter on top, then add the rest of the streusel topping.
6. Bake batter for 45 minutes and when finished, let cool for about 20 minutes before adding glaze.
7. In a small bowl, add 1 cup of powdered sugar, 1 tsp. of Grand Marnier, and 1 tsp. fersh tangerine juice. The glaze should be loose and run off the sides of the cake slightly. Feel free to add more of any of the liquids as needed.
8. Drizzle glaze on cake and enjoy!
2. Irish Coffee Cake
This tasty cake from Creative Culinary has big coffee flavor to match its whiskey kick. You'll need a couple of hours to soak your cake in all the whiskey goodness but if you plan ahead, you'll be tipsy tasting in no time.
2/3 cup butter
3/4 cup granulated sugar
3/4 cup all purpose flour
3/4 tsp. baking powder
Pinch of salt
3 tsps. instant espresso
2 tbsp. hot water
2 large eggs, beaten
The Coffee Syrup:
2 tbsp. hot water
3/4 cup strong coffee
3/4 granulated sugar
3 tbsps. Irish whiskey
The Whipped Topping:
4 tbsps. confectioners' sugar
2 tbsps. Irish whiskey
1/2 pint heavy cream, whipped
1. Preheat the oven to 350 F. Butter an 8-inch cake pan, cut a piece of waxed paper or parchment paper to fit the bottom. Butter the paper.
2. Cream the butter and sugar well until light and fluffy. Then add eggs one at a time and continue beating after each egg until the whole mixture becomes very light.
3. Whisk 2/3 of the flour, baking powder, and salt. Fold two thirds of the dry mixture into the creamed butter, sugar, and eggs.
4. Dissolve the instant coffee into the hot water and add it to the batter. Fold in the remaining 1/3 of the flour.
5. Spoon the batter into the prepared cake pan and smooth the top of the batter to level it out.
6. Bake for 35-40 minutes, when the cake should just start to pull away from the sides of the pan. Turn the pan out onto a rack; remove the paper from the bottom of the cake and let it cool.
Start Your Syrup:
7. Heat your strong coffee and sugar together until the sugar has dissolved. Boil rapidly for 1 minute. Remove the pan from heat then stir in the Irish whiskey.
8. Return the cooled cake to the cake pan. Pour the syrup over it. Let it soak for 2-3 hours.
Top It Off:
9. Whip the heavy cream until soft peaks form. Add the sugar and continue beating until peaks are stiff.
10. Add the Irish whiskey and gently combine.
11. Turn the cooled cake out onto a serving plate; decorate with whipped cream. Chill well before serving.
3. Kahlua Coffee Cake
Sit back and relax with A Spicy Perspective's tasty recipe that adds the loveable taste of Kahlua to the coffee cake mix.
2 3/4 cups all purpose flour, divided
1 1/4 cup granulated sugar
1 1/2 tsps. baking powder
1 tsp. baking soda
1 tsp. sea salt
2 1/2 cups sour cream
11 tbsps. unsalted butter
2 large eggs
2 tsps. vanilla extract
1/2 cup brown sugar
1 tbsp. ground cinnamon
1/4 cup Kahlua coffee liquor
2/3 cup powdered sugar
1. Preheat oven to 350 degrees. Mix 2 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt in large bowl.
2. Mix in sour cream, eggs, and vanilla. Then melt 8 tbsps. of butter and mix into the batter. Set aside.
3. In a medium bowl, mix the brown sugar and cinnamon together.
4. Spread 1/3 of the batter into the bottom of a baking dish, then sprinkle 1/3 of the brown sugar-cinnamon mixture over the batter. Repeat with another 1/3 of the batter followed by another 1/3 of the brown sugar mixture. Then spread the last of the batter over the top.
5. Add 1/4 cup of flour to the rest of the sugar-cinnamon mixture. Cut the last 3 tbsps. of butter into cubes and mix into the mixture by hand, making small chunky pebbles of dough. Sprinkle the crumble topping over the surface of the cake.
6. Bake for 40-45 minutes, until a toothpick comes out of the cake clean.
7. Using a toothpick, poke holes over the surface of the cake for the glaze. Whisk the Kahlua and powdered sugar together in a small bowl, then drizzle over the surface of the cake while cake is still warm. Allow cake to cool and the glaze to harden. Cut and serve.
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