Berries & Irish Cream Coffee Cake



Like your coffee cake with a little kick? Irish cream liqueur gives this cake, brimming with strawberries, blueberries, and blackberries, an extra-fluffy crumb and rich flavor. Find more recipes with Irish liqueurs in our July/August 2020 issue.

Berries & Irish Cream Coffee Cake

  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • ½ teaspoon (3 grams) vanilla bean paste
  • 1⅔ cups (208 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided
  • 2¼ teaspoons (11.25 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ cup (180 grams) sour cream, room temperature
  • ¼ cup (60 grams) Irish cream liqueur*
  • ⅓ cup (52 grams) plus 2 tablespoons (21 grams) fresh blueberries, divided
  • ½ cup (84 grams) quartered fresh strawberries, divided
  • ½ cup (90 grams) halved fresh blackberries, divided
  • Spiced Streusel (recipe follows)
  • Irish Cream Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C). Spray a light-colored 9-inch springform pan with baking spray with flour; line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla bean paste.
  3. In a medium bowl, whisk together 1⅔ cups (208 grams) flour, baking powder, and salt. In a small bowl, stir together sour cream and liqueur. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In another medium bowl, combine ⅓ cup (52 grams) blueberries, ¼ cup (42 grams) strawberries, and ¼ cup (45 grams) blackberries. Add remaining 1 teaspoon (3 grams) flour, tossing until well combined. Fold berry mixture into batter. Spoon batter into prepared pan, smoothing into an even layer with a small offset spatula. Sprinkle Spiced Streusel onto batter; top with remaining 2 tablespoons (20 grams) blueberries, remaining ¼ cup (42 grams) strawberries, and remaining ¼ cup (45 grams) blackberries.
  5. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 5 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove sides of pan; let cool completely on base of pan on a wire rack. Drizzle with Irish Cream Glaze before serving.

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Spiced Streusel

  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ teaspoon kosher salt
  • ½ cup (113 grams) unsalted butter, melted
  • 1⅓ cups (167 grams) all-purpose flour
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon ground ginger
  1. In a medium bowl, stir together sugars and salt until well combined. Stir in melted butter until well combined.
  2. In another medium bowl, whisk together flour, cinnamon, baking powder, and ginger. Add flour mixture to sugar mixture, stirring until well combined.

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Irish Cream Glaze

  • ¾ cup (90 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) Irish cream liqueur
  • ⅛ teaspoon kosher salt
  1. In a small bowl, stir together all ingredients until smooth and well combined. Use immediately.

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