Whiskey Caramel-Glazed Coffee Cake Recipe
Prep Time:
30 minutes
Cook Time:
35 minutes
Servings:
9 Pieces
Ingredients
  • ⅔ cup packed dark or light brown sugar
  • ¾ cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 6 tablespoons unsalted butter, cold
  • 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
  • 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
Directions
  1. Preheat the oven to 350 F.
  2. Line an 8- or 9-inch square pan with parchment paper. Set aside.
  3. Make the crumb topping: Add the brown sugar, flour, cinnamon, and butter to the bowl of a food processor.
  4. Pulse until the mixture becomes pea-sized crumbs (If you don't have a food processor you can use two forks or a pastry cutter to cut the mixture together.) Set aside.
  5. Make the cake: In a medium bowl whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
  6. Use a handheld or stand mixer to beat together the melted butter and granulated sugar in a large bowl until smooth and creamy.
  7. Add in the eggs, vanilla, sour cream, whiskey, and coffee and beat until combined.
  8. Add the flour mixture to the bowl with the wet ingredients and beat until just combined.
  9. Spread half of the batter into the bottom of the prepared pan
  10. Sprinkle half of the topping mixture over the batter.
  11. Gently spread the remaining batter on top of the topping layer.
  12. Sprinkle the remaining topping evenly over the batter.
  13. Bake in the preheated oven for 35 to 40 minutes, or until a toothpaste inserted into the center of the cake comes out clean. Let cool.
  14. Make the whiskey caramel: Add the sugar to a heavy-bottomed saucepan.
  15. Heat on medium heat, stirring about every 20 seconds, until the sugar has melted completely and becomes an amber color. Remove from heat.
  16. Add the butter to the saucepan and whisk until combined.
  17. Whisk in the heavy cream, whiskey, and salt until combined. Pour the caramel into a separate bowl.
  18. Whisk in the confectioners' sugar until smooth.
  19. Drizzle the caramel sauce over the baked coffee cake. Save any remaining caramel in an airtight jar in the fridge.
  20. Cut the cake into squares and serve.