Buttery, moist and with a generous amount of a delectable cinnamon crumble you can’t beat a classic coffee cake. This traditional cake gets elevated with a double dose of Irish cream in both the cake itself and a delicious glaze drizzled over the top. Whether you enjoy it for breakfast or as an afternoon pick me up my Baileys Irish Cream Coffee Cake is easy to make and the perfect sweet treat.
Buttery, moist and with a generous amount of a delectable cinnamon crumble you can’t beat a classic coffee cake especially when it’s amped up with Baileys Irish Cream. Discover the best recipe for making Baileys Irish Cream Coffee Cake from scratch.
INGREDIENTS
For the Crumble Mixture
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 2 tsp cinnamon
- 1 tsp espresso powder
- 6 tbsp unsalted butter cold and cubed
For the Cake Batter
- 1⅓ cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp Baileys Irish Ceam
- 2 tsp vanilla extract
For the glaze
- 1/2 cup powdered sugar
- 2 tbsp Bailey’s Irish Cream
INSTRUCTIONS
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Preheat the oven to 350℉ while you prepare the crumble. In a medium bowl combine the all purpose flour, brown sugar, cinnamon and espresso powder. Add in the cubed butter with a pastry blender or two knoves until the mixture is combined with pea sized crumbs. Place the crumble mixture in the refrigerator until ready to use.
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Prepare the cake batter. In a large bowl whisk together flour, baking powder, baking soda and salt. In a separate bowl beat together the granulated sugar and softened butter until creamy suing a hand mizer. Add in the eggs, Greek yogurt (or sour cream), vanilla extract and Baileys Irish Cream and beat until well combined. Add in the the flour mixture and beat on low speed until just combined (the batter may be lumpy, this is fine).
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Line an 8×8 inch baking pan with parchment paper. Spread half of the cake batter in the prepared baking pan and top with half of the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
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Bake the cake for 35 minutes. Remove from the oven and allow to cool on a wire rackfor 15 minutes.
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Prepare the glaze by stirring together the powdered sugar and Baileys Irish Cream. Drizzle the glaze over the coffee cake.
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Using the parchment paper lift the cake from the baking pan. Slice into 9-12 servings and serve as desired.
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Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
