Irish Coffee Cake

A little Irish whiskey in the icing is the perfect topping for this light coffee and whiskey flavored cake.

Ingredients:

• Cake:
• 2 1/2 sticks unsalted butter, softened
• 1 5/8 cups sugar, divided
• 4 egg yolks
• 4 egg whites
• 2 1/4 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp instant coffee granules
• 1/2 cup sour cream
• 1/2 tbsp vanilla extract
• 1/2 cup Irish whiskey
• Icing:
• 1 1/2 cups powdered sugar
• 3 tbsp Irish whiskey
• Chocolate mocha beans or real coffee beans

Directions:

Preheat oven to 350 degrees. Prepare a bundt pan by greasing with solid shortening and dust with flour. Shake out excess flour and set aside. In a large bowl, cream butter with 1 1/2 cups sugar until fluffy. Add egg yolks, sour cream and vanilla, then beat well. In a separate bowl, whisk together flour, baking powder, soda, salt and coffee granules. Alternately add whiskey and flour mixture, scraping sides of the bowl with a spatula as needed. Beat egg whites with remaining sugar until stiff peaks form. Stir two spatulas of egg white into batter to lighten. Carefully fold in remaining egg whites. Pour batter into prepared pan, tapping pan on counter to release any trapped air. Bake on middle rack for 50-60 minutes until done and a tooth pick comes out clean. Cool in pan 10 minutes, then turn out onto a cooling rack. Icing: Stir together whiskey and powdered sugar. Drizzle over warm cake and decorate with coffee beans. Let cool completely before slicing. Serve with whipped cream.

Number of Servings: 8-10