Bailey’s Coffee Cake
This creative adaptation of a traditional crumb cake incorporates a delightful addition of Irish cream liqueur to the batter. Although often paired with coffee, Irish cream itself is not coffee-flavored; it is a luscious blend of whiskey, cream, and subtle notes of chocolate and vanilla. This rich liqueur imparts a deep vanilla essence to the cake, balancing the sweetness with a subtle boozy edge.
Ingredients
- Streusel
- ¾ cup 150 g packed brown sugar
- ¾ cup 94 g unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 4 tablespoons 56 g unsalted butter, melted
- Cake
- 2 cups 250 g unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons 85 g unsalted butter, softened
- ½ cup 100 g granulated sugar
- ¼ cup 50 g brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup 120 ml sour cream or plain yogurt
- ½ cup 120 ml Irish cream liqueur (e.g., Bailey’s)
- Glaze
- ½ cup 60 g confectioners’ sugar, sifted
- 2 tablespoons 30 ml Irish cream liqueur
Instructions
- Preparation
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or coat it lightly with cooking spray. Set aside.
- Streusel
- In a medium mixing bowl, combine the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture is well-blended and crumbly. Set aside for later use.
- Cake
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar using a stand mixer or hand mixer. Beat on medium speed until the mixture is light and fluffy, approximately 3 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Gradually add the eggs, one at a time, mixing well after each addition. Incorporate the vanilla extract and sour cream, ensuring all ingredients are evenly combined.
- Reduce the mixer speed to low. Add half of the dry ingredients and mix briefly. Pour in the Irish cream liqueur and mix again for a few seconds. Add the remaining dry ingredients, blending just until the batter comes together—avoid overmixing. Scrape down the bowl as necessary.
- Assembly
- Spread half of the batter evenly into the prepared baking pan. Sprinkle half of the streusel mixture over the batter.
- Layer the remaining batter on top, smoothing it gently with a spatula. Finish by sprinkling the remaining streusel mixture over the surface.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center emerges clean. Allow the cake to cool in the pan on a wire rack for 15 minutes.
- Glaze
- In a small bowl, whisk together the sifted confectioners’ sugar and Irish cream liqueur until smooth. Drizzle the glaze over the cooled cake before serving.
Notes
Storage Tips
Store slices in an airtight container at room temperature for up to 5 days.
Prepare the coffee cake the night before serving. Once cooled, wrap it tightly in plastic wrap, and glaze it just before serving.
For longer storage, freeze the cake for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Prepare the coffee cake the night before serving. Once cooled, wrap it tightly in plastic wrap, and glaze it just before serving.
For longer storage, freeze the cake for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.