Cakes,  Holiday

Irish Cream Coffee Cake

With St. Patrick’s Day just around the corner, I thought I would try making something festive. The issues I was having were a) I don’t like Guinness beer and b) I can’t stand Bailey’s Irish Cream. Trying to find something for St. Patrick’s Day without using one of those ingredients was a challenge.

After weeks of searching, I wasn’t having a lot of luck. There was your typical Green Velvet Cake but I was hoping for something different. Finally, I gave in and found this Bailey’s Coffee Cake recipe. This recipe didn’t use a lot of Bailey’s so I thought I would try it. I did make a few changes and it turned out delicious and was easy to make. I hope you enjoy it!

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Ingredients

Streusel

3/4 cup brown sugar, lightly packed

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

4 tablespoons butter melted

Cake

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter room temperature

1/2 cup granulated sugar

1/4 cup brown sugar, lightly packed

2 large eggs room temperature

1 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup Irish Cream (such as Bailey’s)

Glaze

1/2 cup confectioners’ sugar

2 tablespoons Irish Cream

Instructions

Preheat the oven to 350° F. Line an 8-inch by an 8-inch baking pan with parchment paper and set aside.

Streusel

In a medium bowl, whisk together the brown sugar, cinnamon and flour. Add the melted butter and stir until well combined. Set the topping aside.

Cake

In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

In a large bowl of a stand mixer, mix butter, granulated sugar, and brown sugar together. Beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.

With the mixer on medium-high, add eggs one at a time, beating until incorporated. Add vanilla and buttermilk. Mix until combined.

Turn mixer speed to low, add half the flour mixture and mix for a few seconds. Pour in Irish cream, and mix for a few more seconds. Add remaining flour mixture and mix just until combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Assembly

Pour half the batter into the prepared baking pan and spread evenly. Top with half the streusel mixture. Pour remaining batter on top and spread carefully (I was having issues with it spreading properly and pulling the streusel up with it). Top with remaining streusel mixture.

Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for 15 minutes.

Glaze

In a small bowl, whisk together confectioners’ sugar and Irish cream. Drizzle over the cake. Slice and serve.

Irish Cream Coffee Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes

Ingredients

Streusel

  • 3/4 cup brown sugar lightly packed
  • 3/4 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 4 tbsp butter  melted

Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp butter room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar lightly packed
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup Irish Cream

Glaze

  • 1/2 cup icing sugar
  • 2 tbsp Irish Cream

Instructions

  • Preheat the oven to 350° F. Line an 8-inch by an 8-inch baking pan with parchment paper and set aside.

Streusel

  • In a medium bowl, whisk together the brown sugar, cinnamon and flour. Add the melted butter and stir until well combined. Set the topping aside.

Cake

  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl of a stand mixer, mix butter, granulated sugar, and brown sugar together. Beat until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.
  • With the mixer on medium-high, add eggs one at a time, beating until incorporated. Add vanilla and buttermilk. Mix until combined.
  • Turn mixer speed to low, add half the flour mixture and mix for a few seconds. Pour in Irish cream, and mix for a few more seconds. Add remaining flour mixture and mix just until combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Assembly

  • Pour half the batter into the prepared baking pan and spread evenly. Top with half the streusel mixture. Pour remaining batter on top and spread carefully (I was having issues with it spreading properly and pulling the streusel up with it).Top with remaining streusel mixture.
  • Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for 15 minutes.

Glaze

  • In a small bowl, whisk together confectioners’ sugar and Irish cream. Drizzle over the cake. Slice and serve.
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