Baileys Irish Cream Coffee Cake

You don't need to be Irish, be in the month of March, or even own a cactus covered with shamrocks to appreciate a recipe made with Baileys Irish Cream. 

This coffee cake is beyond amazing. I recently had morning company, and they were sampling it before I even served it on a plate. It was warm from the oven. The coffee cake is buttery and moist with a generous amount of delectable cinnamon crumble. The flavor is amped up with Bailey's Irish Cream. 

The recipe is adapted from casualfoodist.com

Ingredients for the Crumble Mixture

• 3/4 cup all-purpose flour
• 2/3 cup brown sugar
• 2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1 teaspoon espresso powder
• 6 tablespoons unsalted butter cold and cubed
• 3/4 chopped walnuts

For the Cake, Batter

• 1⅓ cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 1/2 cup Greek yogurt or sour cream (I used yogurt) 
• 1/3 cup Baileys Irish Cream
• 2 teaspoons vanilla extract

For the glaze

• 1 tablespoon softened butter
• 2 tablespoons Bailey's Irish Cream
• 1/2 cup +1 tablespoon powdered sugar 

Directions: 

• Preheat the oven to 350 degrees.
• Prepare the crumble. Combine the all-purpose flour, brown sugar, cinnamon, and espresso powder in a medium bowl. Add the cubed butter with a pastry blender or two knives until the mixture is combined with pea-sized crumbs. You can also place the mixture in a food processor and pulse it three times. Stir in nuts. Refrigerate the crumble mixture until ready to use.
• 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, using a hand mixer. Add the eggs, Greek yogurt (or sour cream), vanilla extract, and Bailey's Irish Cream and beat until well combined. Add the flour mixture and beat at low speed until combined. 
• Use cooking spray and grease an 8×8 inch baking pan. 
• Spread half the cake batter in the prepared baking pan and top with half the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
• Bake the cake for 30- 35 minutes. Remove it from the oven and allow it to cool on a wire rack for 15 minutes.
• Prepare the glaze by stirring together the powdered sugar, butter  and Baileys Irish Cream. Drizzle the glaze over the coffee cake.
• Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.