Crumb Topping

1. 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

1. Preheat oven to 325°F and prepare an 11×7 inch pan by spraying with a nonstick cooking spray.
2. 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.)
3. 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.
4. Scrape batter into prepared pan and spread evenly. Sprinkle the crumb topping evenly over the batter, pressing down gently to adhere.
5. 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

1. 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!