Description
This Whiskey Caramel-Glazed Coffee Cake is a deliciously moist and tender cake layered with a cinnamon crumb topping and finished with a rich, boozy caramel glaze made from whiskey and coffee. Perfect for a special breakfast, brunch, or dessert, this coffee cake combines warm spices, tangy sour cream, and a luscious caramel sauce for an unforgettable treat.
Ingredients
Crumb Topping
- ⅔ cup packed dark or light brown sugar
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, cold
Cake
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup melted butter
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup full-fat sour cream
- 2 tablespoons whiskey
- ¼ cup hot coffee
Whiskey Caramel Glaze
- 1 cup granulated sugar
- 6 tablespoons butter, at room temperature
- ½ cup heavy cream, at room temperature
- 2 tablespoons whiskey
- ½ teaspoon salt
- 1 cup confectioners’ sugar, sifted
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line an 8- or 9-inch square pan with parchment paper and set it aside to prevent sticking.
- Make crumb topping: Place the brown sugar, flour, cinnamon, and cold butter into a food processor. Pulse until the mixture forms pea-sized crumbs. If you don’t have a food processor, use two forks or a pastry cutter to combine the ingredients. Set aside.
- Combine dry ingredients for cake: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: Using a handheld or stand mixer, beat the melted butter and granulated sugar in a large bowl until smooth and creamy. Add the eggs one at a time, vanilla extract, sour cream, whiskey, and hot coffee. Beat until fully combined.
- Add dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overmixing.
- Layer cake batter and topping: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the crumb topping over the batter. Gently spread the remaining batter over the topping layer, then top with the remaining crumb topping.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Prepare whiskey caramel glaze: In a heavy-bottomed saucepan over medium heat, add the granulated sugar. Stir every 20 seconds as the sugar melts and turns an amber color. Remove from heat immediately once caramelized.
- Add butter and cream: Whisk in the butter until fully incorporated. Slowly whisk in the heavy cream, whiskey, and salt until smooth and combined.
- Finish glaze: Transfer caramel to a separate bowl. Whisk in the sifted confectioners’ sugar until the glaze is smooth and pourable.
- Glaze and serve: Drizzle the whiskey caramel over the cooled coffee cake. Save any leftover caramel in an airtight container in the fridge for later use. Cut the cake into squares and serve.
Notes
- Use full-fat sour cream and heavy cream at room temperature for best texture in the cake and caramel glaze.
- If you don’t consume alcohol, you can substitute whiskey with brewed coffee or vanilla extract, but it will alter the flavor profile.
- The caramel glaze can be stored refrigerated for up to one week. Warm it slightly before drizzling.
- Ensure the caramel is removed from heat as soon as it reaches the amber color to prevent burning.
- For a nuttier crumb topping, consider adding chopped toasted pecans or walnuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
