Harmons Grocery: Irish Treats for St. Patricks Day


(KUTV) Chef Lesli Sommerdorf from Harmons Grocery visited Fresh Living with Irish Treats for St. Patricks Day.

Irish Coffee Cake With Irish Cream Frosting

From Chef Lesli Sommerdorf for Harmons

Serves 8-10


  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 4 eggs
  • 4 tablespoons espresso
  • 2 cups all-purpose flour


  • 1/2 cup granulated sugar
  • 4 tablespoons water
  • 1/3 cup heavy cream
  • 1 teaspoon sea salt, plus more for garnish
  • 1/2 cup (1 stick) butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 4 tablespoons Irish cream liqueur, such as Bailey’s
  • 1/2 cup toffee bits

Preheat the oven to 350 degrees. Grease and line the base and sides of an 8-inch round cake tin. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until lighter in color and fluffy. Add the eggs, one at a time and slowly mix to combine. Add the espresso and flour and blend just until flour disappears. Pour the cake mixture into the prepared pan and tap the sides to release any air bubbles. Bake until the cake is lightly golden and a wooden toothpick inserted into the middle of the cake comes out clean, 35–40 minutes. Let the cake cool for 10 minutes, then turn out to a wire rack to cool completely. Meanwhile, make the caramel. In a heavy saucepan over medium-high heat, add the sugar and water. Stir until the sugar has dissolved. When the mixture has come to a boil, stop stirring and continue to cook until golden and slightly thickened, about 10 minutes. Remove the pan from the heat, carefully stir in the cream and sea salt. Set aside and let cool completely. Meanwhile, make the frosting. In a small bowl and using a hand-held electric mixer, add the butter, cream cheese, powdered sugar, vanilla and Irish cream liqueur and mix until light and fluffy. Cut the cake in half, place on a serving plate and frost the first layer. Top with the other half and frost the top layer. Drizzle caramel on top. Sprinkle with toffee bits and sea salt.