It’s that time of year again – time to reap all the benefits of being Irish (even if you’re not really Irish). From Baileys Irish Cream to Jameson Irish Whiskey to Irish Coffee, this exclusive, award-winning, and delicious recipe from Executive Chef Michael Keys has it all! Enjoy! 

Irish Coffee Coffee Cake

0.75 lbs Butter (unsalted)
2 Cups Lite Brown Sugar
6 Large Eggs
2 Cups Sour Cream
1 Cups Very Strong Irish Coffee*
2 Vanilla Bean (Split & Seed)
4.5 Cups All Purpose Flour
1 Tbls Corn Starch
1 Tbls Baking Powder
2 tsp Baking Soda
1 tsp Kosher Salt
2 Granny Smith Apples (Peel & Slice)
1 Cup Dry Cherries

*Very Strong Irish Coffee:
5 ounces Very Strong French Roast Coffee
1.5 ounces Jameson Irish Whiskey
1.5 ounces Baileys Irish Cream

In a mixer, cream butter and sugar. Add eggs one at a time. In a separate bowl, whisk together Irish Coffee, vanilla seeds and sour cream. Add slowly to mixer on low speed. In a separate bowl, sift all dry ingredients together and add to mixer. Allow to mix only until all ingredients are incorporated. Fold in dry cherries. Place batter into two greased 9 in x 13 in baking pans. Layer apples on top. Finish with streusel topping and bake at 350 degrees for 18-25 minutes. Use toothpick to ensure cake is fully cooked. Finish with Baileys Icing for service.

Streusel Topping:

1 Cup Lite Brown Sugar
1 Cup All Purpose Flour
1 tsp Cinnamon
.25 tsp Kosher Salt
.25 tsp Fresh Grated Nutmeg
.50 Cup Cold Cubed Butter
1 Cup Chopped Toasted Walnuts

Combine all dry ingredients in food processor. Pulse in cold butter to form topping. Add walnuts.

Baileys Icing:

1 Cup Powdered Sugar
3 Tbls Baileys
1 Vanilla Bean (Split & Seed)

Mix and drizzle over cake.