Coffee Cake with Baileys Irish Cream
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Coffee Cake with Baileys Irish Cream

This coffee cake with Baileys is a forever favorite!
Course Breakfast, Dessert
Cuisine American
Keyword Coffee Cake
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
Servings 8
Author [email protected]

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.