Bailey's Irish Cream Bundt Cake with Almond Glaze
Indulge in the rich flavors of this delightful Bailey's Irish Cream Bundt Cake, an exquisite dessert perfect for any celebration or gathering. With every bite, you’ll savor the moist, tender crumb enhanced by the warmth of coffee and the smoothness of Irish cream. Topped with a luscious glaze and toasted almonds, this cake not only looks stunning but also tastes heavenly. Serve it with a dollop of whipped cream for an extra touch of decadence. This impressive cake is sure to be a showstopper at your next event!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
1 1/2 cups (softened)
sugar
3 cups
eggs
6 large
instant coffee granules
1 1/2 tablespoons
boiling water
1/4 cup
Irish cream
1/2 cup
flour
4 cups
vanilla extract
1 teaspoon
almond extract
1 teaspoon
instant coffee granules
1 teaspoon
boiling water
2 tablespoons
Irish cream
1 1/2 tablespoons
powdered sugar
2/3 cup
sliced almonds
3 tablespoons (toasted)
Instructions
1
Preheat your oven to 300°F (150°C). Grease and flour a 10-inch bundt pan.
2
In a large mixing bowl, beat the softened butter at medium speed for about 2 minutes until creamy.
3
Gradually add the sugar to the butter, continuing to beat at medium speed for 5 to 7 minutes until light and fluffy.
4
Add the eggs one at a time, mixing until each egg is fully incorporated before adding the next.
5
In a small bowl, dissolve the instant coffee granules in 1/4 cup of boiling water, then stir in the Irish cream liqueur.
6
Alternate adding the flour and the coffee mixture into the butter mixture, starting and ending with the flour. Mix at low speed until just blended after each addition.
7
Gently stir in the vanilla extract and almond extract until combined.
8
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
9
Bake in the preheated oven for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean.
10
Once baked, let the cake cool in the pan on a wire rack for 10-15 minutes, then carefully remove from the pan and let cool completely on the rack.
11
Prepare the glaze by dissolving the remaining coffee granules in 2 tablespoons of boiling water. Stir in the Irish cream liqueur and powdered sugar until smooth.
12
Drizzle the glaze over the cooled bundt cake. Finally, sprinkle with the toasted sliced almonds for garnish. Serve with whipped cream on the side as an optional indulgence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dessert recipe?
The recipe is for a Bailey's Irish Cream Bundt Cake with Almond Glaze.
What size bundt pan is required for this cake?
A 10-inch bundt pan is required.
How should the bundt pan be prepared?
The pan should be greased and floured before adding the batter.
What is the recommended oven temperature?
The oven should be preheated to 300°F (150°C).
How much butter is used in the batter and how should it be prepared?
The recipe calls for 1 1/2 cups of butter, which should be softened.
How long should I beat the butter and sugar together?
After beating the butter alone for 2 minutes, you should gradually add the sugar and beat for an additional 5 to 7 minutes until light and fluffy.
How many eggs are needed for this Irish Cream Bundt Cake?
This recipe requires 6 large eggs.
What is the proper way to add eggs to the mixture?
Eggs should be added one at a time, mixing until each is fully incorporated before adding the next.
How do you prepare the coffee flavor for the cake batter?
Dissolve 1 1/2 tablespoons of instant coffee granules in 1/4 cup of boiling water, then stir in the Irish cream liqueur.
What is the specific technique for adding flour and the liquid coffee mixture?
Alternate adding the flour and the coffee mixture, starting and ending with the flour, mixing at low speed until just blended.
What extracts are used to flavor this cake?
The recipe uses both vanilla extract and almond extract.
How long does the cake need to bake?
The cake should bake for 1 hour and 40 minutes.
How can I tell if the bundt cake is finished baking?
A toothpick inserted into the center of the cake should come out clean.
What is the cooling process for the cake after it leaves the oven?
Let it cool in the pan on a wire rack for 10-15 minutes, then remove from the pan and let it cool completely on the rack.
How do you make the almond glaze?
Dissolve 1 teaspoon of coffee granules in 2 tablespoons boiling water, then stir in 1 1/2 tablespoons of Irish cream and 2/3 cup powdered sugar until smooth.
What is the garnish for the top of the cake?
The cake is garnished with 3 tablespoons of toasted sliced almonds.
Are there any recommended serving suggestions?
The cake can be served with a dollop of whipped cream on the side for extra decadence.
How much flour is required for this recipe?
The recipe calls for 4 cups of flour.
How much sugar is needed for the cake batter?
You will need 3 cups of sugar for the cake.
How much Irish cream is used in total across the batter and the glaze?
A total of 1/2 cup is used in the batter and 1 1/2 tablespoons are used in the glaze.
What kind of coffee is used in this recipe?
The recipe uses instant coffee granules.
Does this cake contain nuts?
Yes, it contains almond extract and toasted sliced almonds.
What type of texture does the description say this cake has?
It is described as having a moist, tender crumb.
How much powdered sugar is needed for the glaze?
You will need 2/3 cup of powdered sugar.
What speed should the mixer be on when adding flour?
The mixer should be set to low speed when adding the flour and coffee mixture.
How many total ingredients are in this recipe?
There are 14 ingredients listed for this recipe.
Can this cake be served at holiday gatherings?
Yes, the tags suggest it is perfect for celebrations and holidays.
What kind of liqueur is used in the recipe?
The recipe uses Irish cream liqueur.
Is the glaze applied to a hot or cold cake?
The glaze should be drizzled over the cooled bundt cake.
How much boiling water is used for the glaze coffee?
The glaze uses 2 tablespoons of boiling water.