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Coffee Cake with Baileys Irish Cream

This coffee cake with Baileys Irish Cream is a forever favorite.

Sour Cream Coffee Cake with Irish Cream on plate

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

Pour Baileys Irish Cream on Coffee Cake on plate

…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.

Here are more dessert recipes you may like “Toffee, Caramel and White Chocolate Cookies“, “Baileys and Coffee White Chocolate Chip Cookies” and “Blackberry and Lemon Mason Jar Lid Pies“.

Let’s check out the ingredients.

Sour Cream Coffee Cake with Irish Cream ingredients

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cake Batter:

Preheat the oven to 350 degrees F.

Angel Food Pan Greased with Butter

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

Add butter to mixing bowl

In a large mixing bowl, add softened butter…

Add sugar to mixing bowl

…and sugar.

Sugar and butter in mixing bowl

Next,

Creamed butter and sugar in mixing bowl

beat until light and fluffy.

Add flour to mixing bowl

To the mixing bowl, add flour,

Add sour cream to mixing bowl

sour cream,

Pour Baileys Irish Cream in mixing bowl

Baileys Irish Cream,

Add egg to mixing bowl

eggs,

Add baking powder to mixing bowl

baking powder,

Add baking soda to mixing bowl

baking soda,

Add vanilla extract to mixing bowl

and vanilla extract.

Mix cake batter in bowl

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

Cake batter in mixing bowl

…then continue mixing for another 3 minutes.

Cake batter in bundt pan

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

Cake batter in bundt pan

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

For the Cinnamon and Filling and Topping:

Cinnamon and sugar in bowl with spoon

In a small bowl,

Mix cinnamon and sugar in bowl

add cinnamon and sugar…

Mixed cinnamon and sugar in bowl

…stir together.

Add cinnamon and sugar on cake batter in pan

Cake batter with cinnamon and sugar in bundt pan

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

Cake batter in bundt pan with spatulas

Top with the remaining cake batter.

Use a spatula to level out the batter.

Add cinnamon and sugar to cake batter in pan

Cake batter with cinnamon and sugar in pan

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

Sour Cream Coffee Cake with Irish Cream in bundt pan

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.

Sour Cream Coffee Cake with Irish Cream in bundt pan

TIP – 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 in the pan (about 1-1/2 hours).

Removing the Cake from the Pan:

Sour Cream Coffee Cake with Irish Cream on plate

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.

Sour Cream Coffee Cake with Irish Cream with bundt 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.

Sour Cream Coffee Cake with Irish Cream on plate

Serve as is…

Sour Cream Coffee Cake with Irish Cream on plate

…or topped with softened butter…

Pour Baileys Irish Cream on Sour Cream Coffee Cake on plate

…or, just before serving the cake…

Pour Baileys Irish Cream on Sour Cream Coffee Cake on plate

…on a slice…

Sour Cream Coffee Cake with Irish Cream on plate

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

Sour Cream Coffee Cake with Irish Cream on plate

Then it’s time to dig in…

Sour Cream Coffee Cake with Irish Cream on fork

…and enjoy.

Thank you so much for stopping by CCC!

More Recipes with Irish Cream You May Like:

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

Baileys and Chocolate Raspberry Dessert by Coupon Clipping Cook

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Coffee Cake with Baileys Irish Cream

Coffee Cake with Baileys Irish Cream

This coffee cake with Baileys is a forever favorite!
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour
(Cooling time not included in total time): 1 hour 30 minutes
Total Time: 1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Coffee Cake
Servings: 8

Ingredients

For the Cake Batter:

  • 3/4 cup butter (1-1/2 sticks), 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)

For the Cinnamon and Sugar Filling and Topping:

  • 1-1/2 teaspoons ground cinnamon (for the cinnamon and sugar filling/topping)
  • 3/4 cup sugar (for the cinnamon and sugar filling/topping)

For the Cake Pan:

  • Angel Food Cake Pan (10-inches in diameter)

Instructions

For the Cake Batter:

  • 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. 

For the Cinnamon and Sugar Filling and Topping:

  • 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. 

Removing the Cake from the Pan:

  • 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).

Notes

TIP:

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