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Ingredients
| all-purpose flour (unsifted): 1 cup |
| light brown sugar (packed): 1 cup (firmly packed) |
| ground cinnamon: 1 Tbl |
| salted butter: 1/2 cup (cold) |
| pecans (chopped): 1 cup |
| salted butter: 2/3 cup (softened) |
| granulated sugar: 2 cups |
| sour cream: 2/3 cup |
| eggs: 4 |
| vanilla extract: 1 Tbl |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/4 tsp |
| powdered sugar (unsifted): 1 cup |
| Baileys: 1 Tbl |
| 2% milk: 1 Tbl |
Cinnamon Streusel Cake With Irish Cream Glaze
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
- Preheat oven to 325°.
- Streusel topping: mix flour, brown sugar and cinnamon in a medium bowl. Cut in cold butter with pastry blender until mixture resembles coarse crumbs. Stir in pecans and set aside.
- Cake: Beat butter, sugar and sour cream in a large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Gradually beat in the flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the streusel topping mixture evenly over bottom of a greased and floured 12-cup bundt pan.
- Spoon 1/2 of the cake batter over the streusel topping in the pan. Repeat layers. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a wire rack.
- Glaze: Mix all ingredients in a small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.