Buttery, moist and with a generous amount of a delectable cinnamon crumble you can’t beat a classic coffee cake. This traditional cake gets elevated with a double dose of Irish cream in both the cake itself and a delicious glaze drizzled over the top. Whether you enjoy it for breakfast or as an afternoon pick me up my Baileys Irish Cream Coffee Cake is easy to make and the perfect sweet treat.
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There are two things that make any coffee cake great. The first, of course is the cake itself. I love a cake that is moist, light and not overly sweet. A mixture of softened butter and just enough sugar make for a soft crumb while Greek yogurt (or you can also use sour cream) keeps the cake moist and light. The second thing that takes this cake up a notch is a buttery, cinnamon crumble and a lot of it. This crumble gets swirled throughout the middle of the cake as well as layered on top ensuring you get that sweet cinnamon flavor in every bite.
What is Irish Cream?
Invented in Dublin in 1973 Irish cream liqueur is a delicious blend of cream, sugar and Irish whiskey. Typically Irish cream is enjoyed straight, as part of an Irish coffee or cocktails like my Baileys Espresso Martini. Irish cream is also a popular ingredient in desserts like this Bailey’s Coffee Cake or Baileys Cream Cheese Brownies.
Ingredients for Baileys Irish Cream Coffee Cake
For the Crumble Mixture
- all purpose flour
- brown sugar
- cinnamon
- espresso powder
- unsalted butter, cold and cubed
For the Cake Batter
- all purpose flour
- baking powder
- baking soda
- salt
- granulated sugar
- unsalted butter softened
- large eggs
- Greek yogurt or sour cream
- Baileys Irish Ceam
- vanilla extract
For the glaze
- powdered sugar
- Bailey’s Irish Cream
How to Make Bailey’s Irish Cream Coffee Cake
Preheat the oven to 350℉ while you prepare the crumble. In a medium bowl combine the all purpose flour, brown sugar, cinnamon and espresso powder. Add in the cubed butter with a pastry blender or two knoves until the mixture is combined with pea sized crumbs. Place the crumble mixture in the refrigerator 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 suing a hand mizer. Add in the eggs, Greek yogurt (or sour cream), vanilla extract and Baileys Irish Cream and beat until well combined. Add in the the flour mixture and beat on low speed until just combined (the batter may be lumpy, this is fine).
Line an 8×8 inch baking pan with parchment paper. Using a spatula spread half of the cake batter in the prepared baking pan and top with half of the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
Bake the cake for 35 minutes (you can check doneness by inserting a toothpick into the cake and it should come out clean). Remove from the oven and allow to cool on a wire rack for 15 minutes. Prepare the glaze by stirring together the powdered sugar and Baileys Irish Cream. Drizzle the glaze over the coffee cake. Using the parchment paper lift the cake from the baking pan. Slice into 9-12 servings and serve as desired.
Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
If you like this Baileys Irish Cream Coffee Cake be sure to take a look at some of my other recipes!
If you make this Bailey’s Irish Cream Coffee Cake please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Baileys Irish Cream Coffee Cake
Equipment
- 3 mixing bowls
- 1 hand mixer or stand mixer
- 1 pastry cutter
- 1 8×8 inch baking pan
- Parchment Paper
Ingredients
For the Crumble Mixture
- 3/4 cup all purpose flour
- 2/3 cup brown sugar
- 2 tsp cinnamon
- 1 tsp espresso powder
- 6 tbsp unsalted butter cold and cubed
For the Cake Batter
- 1⅓ cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp Baileys Irish Ceam
- 2 tsp vanilla extract
For the glaze
- 1/2 cup powdered sugar
- 2 tbsp Bailey's Irish Cream
Instructions
- Preheat the oven to 350℉ while you prepare the crumble. In a medium bowl combine the all purpose flour, brown sugar, cinnamon and espresso powder. Add in the cubed butter with a pastry blender or two knoves until the mixture is combined with pea sized crumbs. Place the crumble mixture in the refrigerator 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 suing a hand mizer. Add in the eggs, Greek yogurt (or sour cream), vanilla extract and Baileys Irish Cream and beat until well combined. Add in the the flour mixture and beat on low speed until just combined (the batter may be lumpy, this is fine).
- Line an 8×8 inch baking pan with parchment paper. Spread half of the cake batter in the prepared baking pan and top with half of the crumble mixture. Layer with the remaining cake batter and top with the rest of the cinnamon crumble.
- Bake the cake for 35 minutes. Remove from the oven and allow to cool on a wire rackfor 15 minutes.
- Prepare the glaze by stirring together the powdered sugar and Baileys Irish Cream. Drizzle the glaze over the coffee cake.
- Using the parchment paper lift the cake from the baking pan. Slice into 9-12 servings and serve as desired.
- Store the cake in an airtight container for 3 days at room temperature or up to a week in the refrigerator.
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