This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar and whiskey.
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1 1/2 cups porter
1 cup unsulfured molasses
1 1/2 teaspoon baking soda
1/4 cup pure maple syrup
1 1/2 sticks unsalted butter, softened, plus more for greasing
3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon fine sea salt
1/3 cup cocoa nibs
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/4 cup whiskey
How to Make It
Step 1 Make the cake
Preheat the oven to 350°. In a large saucepan, whisk 1 cup of the porter with the molasses and bring just to a boil. Remove from the heat, stir in the baking soda and let cool completely.
Step 2 Make the cake
In a medium saucepan, whisk the maple syrup with the remaining 1/2 cup of porter and bring to a boil. Reduce the heat and simmer, stirring occasionally, until reduced by half and syrupy, about 20 minutes. Let cool completely.
Step 3 Make the cake
Meanwhile, butter a 10-inch Bundt pan and dust with flour; shake off the excess. In a large bowl, whisk the 3 cups of flour with the baking powder, cinnamon, nutmeg, salt and cocoa nibs. In a stand mixer fitted with the whisk, beat the 1/2 sticks of butter with the brown and granulated sugars at medium speed until fluffy. Beat in the eggs, 1 at a time, until just incorporated. At low speed, beat in the cooled porter-molasses mixture, then gradually beat in the dry ingredients.
Step 4 Make the cake
Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Invert the warm cake onto a rack and brush with the cooled porter-syrup mixture.
Step 5 Make the sauce
In a medium saucepan, combine the sugar with the water and bring to a boil. Cook over moderately high heat, without stirring, until an amber caramel forms. Remove from the heat and whisk in the cream and whiskey. Cook over low heat for 1 minute. Let cool slightly.
Step 6 Make the sauce
Cut the cake into wedges and serve, passing the warm whiskey caramel at the table.
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