Coffee Cake with Baileys Irish Cream

Here’s a cinnamon and sugar layered coffee cake that’s made with a hint of Baileys Irish Cream, but even better than that…

…it’s served with Baileys drizzled on top and around each slice…for the adults only of course.

If preferred, it can also be served without the Irish Cream drizzled on top because it tastes wonderful as is or even topped with softened butter.

Before we check out the ingredients, a super big thank you for stopping by CCC!

Let’s check out the ingredients.

Baileys Irish Cream, sugar, butter, flour, eggs, sour cream, vanilla extract, baking soda, double acting baking powder, and ground cinnamon.

Here’s how to make it.

Preheat the oven to 350 degrees F.

Grease the inside of an angel food cake pan with butter and set aside.

In a large mixing bowl, add softened butter…

…and sugar.

Next,

beat until light and fluffy.

To the mixing bowl, add flour,

sour cream,

Baileys Irish Cream,

eggs,

baking powder,

baking soda,

and vanilla extract.

Beat with a mixer on low speed until all ingredients are blended…

…then continue mixing for another 3 minutes.

In the angel food cake pan, add half of the batter.

Use a spatula to even out the batter so that it’s level.  Set aside for a moment.

In a small bowl,

add cinnamon and sugar…

…stir together.

Using a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the cake batter in the pan.

Top with the remaining cake batter.  Use a spatula to level out the batter.

Top the batter with the remaining cinnamon and sugar mixture (this will be the top of the cake).

Bake in a preheated oven for 55 to 60 minutes or until a toothpick comes out mostly clean when put in the middle of the cake.

The cake tends to dry out if cooked too long so it’s best to leave it a little moist.

Let the cake completely cool.

After the cake has cooled, remove the cake from the outer part of the angel food cake pan by running a long thin-bladed knife between the cake and the inside of the pan.  Also run the knife between the middle of the cake and the funnel part of the pan.

Then, hold on to the middle funnel section of the pan and pull it from the outer part of the pan.

To remove the cake from the bottom and funnel part of the pan, run a long thin-bladed knife between the bottom of the cake and the pan.

Then using both hands, gently pull the cake from the funnel part of the cake pan and transfer it to a large flat plate or cutting surface.

Serve as is…

…or topped with softened butter…

…or, just before serving the cake…

…on a slice…

…drizzle Baileys Irish Cream on top and around it on the plate.

Then it’s time to dig in…

…and enjoy.

More on Recipes with Irish Cream:

Baileys Irish Cream Cheesecake by My Baking Addiction

Irish Cream Brownies with Caramelized White Chocolate Buttercream by Fifteen Spatulas

Irish Cream Chocolate Pie by She Wears Many Hats

Double Fudge Irish Cream Cookies by How Sweet It is

Baileys and Coffee White Chocolate Chip Cookies by Coupon Clipping Cook

Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting by Brown Eyed Baker

Irish Cream Cupcakes with Bailey’s Buttercream Frosting by Recipe Girl

Baileys Irish Cream Cake by Noble Pig

Baileys Irish Cream Bundt Cake by A Spicy Perspective

Baileys and Chocolate Raspberry Dessert by Coupon Clipping Cook

Check out more recipes on the Food Blog Search

Coffee Cake with Baileys Irish Cream

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

3/4 cup (1-1/2 stick) butter, softened (for the cake batter)
1-1/4 cups granulated sugar (for the cake batter)
3 cups flour
1-1/4 cups sour cream
1/2 cup Baileys Irish Cream
3 eggs, beaten
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons double acting baking powder
1-1/2 teaspoons baking soda
3 teaspoons butter, softened (for greasing the angel food cake pan)
1-1/2 teaspoons ground cinnamon (for the cinnamon and sugar filling/topping)
3/4 cup sugar (for the cinnamon and sugar filling/topping)

Directions:

Preheat the oven to 350 degrees F. Grease the angel food cake pan with butter and set aside. In a large mixing bowl, add the butter and sugar (for the cake batter). Beat until light and fluffy. To the mixing bowl, add flour, sour cream, Irish Cream, eggs, baking powder, baking soda, and vanilla. Beat on low speed until blended. Then beat for 3 more minutes. In the angel food cake pan, pour ½ of the batter to form the first layer. Using a spatula or spoon, level off the batter (in the pan). Set aside for a moment. In a separate small bowl, mix together the cinnamon and sugar (for the filling/topping). With a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter that's in the pan. Pour the remaining batter into the pan to form the second layer. Level the batter with a spatula or spoon. Sprinkle the remaining cinnamon and sugar mixture evenly over the top of the second dough layer (this will be the top of the cake).

Bake for 55 to 60 minutes or until a toothpick comes out mostly clean from the middle of the cake. This cake tends to dry out so it's best to leave it a little moist. Let the cake cool completely. After the cake has cooled, remove the cake from the outer part of the pan by running a long thin-bladed knife between the cake and the pan (including the funnel area). Hold on to the middle funnel section of the pan and pull it from the outer part of the pan. To remove the cake from the bottom and funnel part of the pan, run a long thin-bladed knife between the bottom of the cake and the pan. Then carefully lift the cake from the pan on to a large flat plate or cutting surface. Serve the cake as is, topped with softened butter, or topped with Baileys Irish Cream (for the adults only).

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