Dad’s Boozy Coffee Cake makes us laugh because at first glance of the title, it sounds like dad is going a little wild with his cup of morning coffee. But don’t you worry, he’s got things under control and you’re gonna love what he’s whipping up for breakfast! He’s always been the fun one so it’s no surprise that when he’s in charge of the A.M. meal, it ends up sweet, cinnamon-y, and with a rich and sugary bourbon glaze. So, fill up a mug with your drink of choice (maybe just stick to coffee, though) and grab a piece of Dad’s Boozy Coffee Cake! You know what they say, dad knows best (haha)!
Ingredients
For the crumb topping:
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- salt, to taste
- 5 tablespoons unsalted butter, room temperature
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2/3 cup fig preserves
For the glaze:
- 3/4 cup confectioners’ sugar
- 2 tablespoons bourbon
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Butter a square 8-inch cake pan.
Step 3 –In a small bowl, combine 3/4 cup of the flour, the brown sugar, the cinnamon, and a pinch of the salt and mix well.
Step 4 –Add 5 tablespoons of the butter to the brown sugar mixture and mix thoroughly using your fingers or a fork, until the butter is evenly distributed and incorporated into the flour.
Step 5 –Form the crumb mixture into medium clumps with your fingers. Set aside.
Step 6 –In a small bowl, whisk the remaining flour, the baking powder, the baking soda, and the remaining salt together.
Step 7 –In a large bowl, use an electric hand mixer on medium-high speed to beat the remaining butter and the granulated sugar together until light and fluffy, about 3 minutes.
Step 8 –Add the eggs, one at a time, to the butter mixture and beat after each addition.
Step 9 –Beat the vanilla into the batter mixture.
Step 10 –Reduce the mixer speed to low.
Step 11 –Add the flour mixture in three batches to the batter mixture, alternating with the sour cream, beginning and ending with the flour, and beat until just incorporated.
Step 12 –Spoon 1/2 of the batter into the prepared pan and smooth with an offset spatula.
Step 13 –Dollop the fig preserves on top of the batter and carefully smooth with the same spatula.
Step 14 –Spoon the remaining cake batter on top of the figs and then smooth the top.
Step 15 –Sprinkle the batter with the crumb topping.
Step 16 –Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
Step 17 –Let the cake cool in the pan for 20 minutes.
Step 18 –Invert the cake onto a plate then invert it onto a rack to cool completely.
Step 19 –When the cake is cooling, in a medium bowl, whisk the confectioners’ sugar and the bourbon together until smooth.
Step 20 –Drizzle the glaze over the cooled cake and let it set.
Step 21 –Slice and serve.
