Irish Coffee Cake
adapted from The Irish Spirit
Preheat oven: 350° F.
Cake
1/2 cup sugar
1 stick (1/2 cup) Kerrygold Irish butter, unsalted, at room temperature
1 cup self-rising flour
2 large eggs, room temperature
2 tsp coffee extract (or 2 tsp instant espresso)
1 Tbsp Irish whiskey
Coffee Syrup
1/2 cup freshly brewed coffee
1/2 cup sugar
1/4 cup Irish whiskey
Whipped cream for serving
4-5 large strawberries, hulled and sliced for garnish
5 fresh mint sprigs for garnish
Cake
Butter a 10-inch Bundt pan. (I thought that the 10-inch pan pan was too large. I opted to use mini Bundts for individual servings.)
In the bowl of a mixer, beat the sugar and butter until light and fluffy. Beat in the flour, eggs, coffee extract, and 1 tablespoon whiskey. Pour the mixture in to the prepared pan and bake for 15 to 20 minutes or until the tester comes out clean. Remove the pan from the oven and let cool on a wire rack for 15 minutes. Invert the cake onto a serving platter.
Syrup
In a small saucepan, combine the coffee, sugar, and whiskey. Bring the mixture to a boil and cook for 5 to 8 minutes or until the mixture becomes syrupy. Spoon the hot syrup over each cake to create a marbled effect. Serve the individual bundts on a dessert plate with a dollop of whipped cream to the side. Arrange strawberry slices and mint alongside the whipped cream.