Cinnamon Streusel Cake With Irish Cream Glaze |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 18 |
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This is a delicious brunch or coffee cake from McCormick Kitchens. Ingredients:
1 cup flour |
1 cup firmly packed light brown sugar |
1 tablespoon ground cinnamon |
1/2 cup cold butter |
1 cup chopped pecans |
2/3 cup butter, softened |
2 cups sugar |
2/3 cup sour cream |
4 eggs |
1 tablespoon vanilla extract |
2 cups flour |
1/4 teaspoon baking soda |
1 cup confectioners' sugar |
1 tablespoon irish cream |
2 -3 teaspoons milk |
Directions:
1. Preheat oven to 325°.
2. 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.
3. 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.
4. 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.
5. Glaze: Mix all ingredients in a small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.
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