Happy St. Patrick’s Day! I can honestly say the most Irish thing I’ve done today is add Baileys to my coffee and also to my coffee cake! And I’m 100% okay with that!
This coffee cake is my St. Patty’s Day inspired treat. No rainbow cookies or bright green cupcakes to be had here. At least not this year. Not that those kind of desserts aren’t great and fun on their own but I just wasn’t feeling inspired to go in that direction. I’ll save some brightly colored ideas for maybe Cinco de Mayo! 😉
So instead of over the top and in your face treats I’ve gone the complete opposite route. Simple and delicious coffee cake, spiked with Baileys Irish Cream! Not only is there Baileys IN the cake, but there’s Baileys on TOP of the cake too! The creaminess gives the cake a nice texture and helps it from being dry. But it also gives a smooth background flavor of Baileys for a fun unique twist.
Go ahead and enjoy some of that extra Baileys while you make the cake! You won’t regret it!
Baileys Irish Cream Coffee Cake
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 mins
- Yield: 1 cake 1x
Description
Classic crumb coffee cake infused with Baileys Irish Cream and topped off with a Baileys glaze.
Ingredients
Crumb Topping
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp espresso powder
- 1/4 tsp salt
- 1 cup all-purpose flour
Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/3 cup Baileys Irish Cream
- 1 tsp espresso powder (or instant coffee powder)
Glaze
- 1/2 cup powdered sugar
- 4–6 tsp Baileys Irish Cream
Instructions
Crumb Topping
- Whisk together melted butter, brown sugar, cinnamon, espresso powder and salt until well combined. Stir in flour with a wooden spoon or spatula. Mixture will be become very thick. Use hands to squeeze the mixture together and create large crumbs. Set aside.
Cake
- Preheat oven to 325°F and prepare an 11×7 inch pan by spraying with a nonstick cooking spray.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl, set aside. In a stand mixer, using the paddle attachment, beat the butter for a few minutes until light and creamy. Add in sugar and continue beating until fluffy. Add in vanilla, then add eggs one at a time, beating well and scraping down the sides of the bowl as needed. (The mixture may look curdled, but that’s okay.)
- Add espresso powder to Baileys and lightly whisk to combine. To the butter/sugar/egg mixture gradually add in 1/3 of the flour mixture, and stir. Next add in the sour cream, then another 1/3 of the flour. Add in the Baileys/espresso, mix together, and finish off with the last 1/3 of the flour. Mix until just combined. Finish mixing a few times by hand to make sure everything is incorporated. Batter will be thick.
- Scrape batter into prepared pan and spread evenly. Sprinkle the crumb topping evenly over the batter, pressing down gently to adhere.
- Bake for 50-55 minutes or until the top of the cake no longer jiggles and feels set when gently pressed. The topping will become golden brown and crunchy. Let cool completely on a wire rack.
Glaze
- Prepare the glaze by whisking together powdered sugar and Baileys cream, start with 4 tsp Baileys and gradually add more as needed until glaze is a pouring consistency. Pour glaze over the coffee cake and enjoy!
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