Like your espresso cake with somewhat kick? Irish cream liqueur offers this Berries & Irish Cream Espresso Cake, brimming with strawberries, blueberries, and blackberries, an extra-fluffy crumb and wealthy taste. Discover extra recipes with Irish liqueurs in our July/August 2020 problem.
Berries & Irish Cream Espresso Cake
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ¼ cup (55 grams) firmly packed gentle brown sugar
- 2 giant eggs (100 grams), room temperature
- 1 giant 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) bitter cream, room temperature
- ¼ cup (60 grams) Irish cream liqueur*
- ⅓ cup (52 grams) plus 2 tablespoons (21 grams) recent blueberries, divided
- ½ cup (84 grams) quartered recent strawberries, divided
- ½ cup (90 grams) halved recent blackberries, divided
- Spiced Streusel (recipe follows)
- Irish Cream Glaze (recipe follows)
- Preheat oven to 325°F (170°C). Spray a light-colored 9-inch springform pan with baking spray with flour; line backside of pan with parchment paper.
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium pace till fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, separately, beating nicely after every addition. Beat in vanilla bean paste.
- In a medium bowl, whisk collectively 1⅔ cups (208 grams) flour, baking powder, and salt. In a small bowl, stir collectively bitter cream and liqueur. With mixer on low pace, step by step add flour combination to butter combination alternately with bitter cream combination, starting and ending with flour combination, beating simply till mixed after every addition.
- In one other medium bowl, mix ⅓ cup (52 grams) blueberries, ¼ cup (42 grams) strawberries, and ¼ cup (45 grams) blackberries. Add remaining 1 teaspoon (3 grams) flour, tossing till nicely mixed. Fold berry combination into batter. Spoon batter into ready pan, smoothing into a fair layer with a small offset spatula. Sprinkle Spiced Streusel onto batter; prime with remaining 2 tablespoons (20 grams) blueberries, remaining ¼ cup (42 grams) strawberries, and remaining ¼ cup (45 grams) blackberries.
- Bake till a picket decide inserted in middle comes out clear, 1 hour to 1 hour and 5 minutes, rotating pan midway by way of baking and loosely protecting with foil to stop extra browning, if crucial. Let cool in pan for 10 minutes. Take away sides of pan; let cool fully on base of pan on a wire rack. Drizzle with Irish Cream Glaze earlier than serving.
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Spiced Streusel
- ⅓ cup (67 grams) granulated sugar
- ¼ cup (55 grams) firmly packed gentle 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) floor cinnamon
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon floor ginger
- In a medium bowl, stir collectively sugars and salt till nicely mixed. Stir in melted butter till nicely mixed.
- In one other medium bowl, whisk collectively flour, cinnamon, baking powder, and ginger. Add flour combination to sugar combination, stirring till nicely mixed.
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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
- In a small bowl, stir collectively all components till easy and nicely mixed. Use instantly.
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