Irish Cream Coffee Cake

Irish Cream Coffee Cake

Irish Cream Coffee Cake

It adds a rich vanilla taste to this simple cake, while a boozy edge cuts the sweetness. Use an Irish cream liqueur that tastes nice on its own, as the flavors will come through. A simple crumb mixture flavored with cinnamon, nutmeg, and chopped pecans serves as both the streusel topping and a spiced ribbon running throughout the cake.
To elevate the experience, drizzle the finished cake with an Irish cream glaze. Slice this delectable treat into generous squares and enjoy it with a cup of coffee; indulging in additional Irish cream is entirely up to you.
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 12


For the Cake

  • ¾ cup 170 grams unsalted butter, softened, plus extra for greasing the pan
  • 2 cups 260 grams all-purpose flour, plus extra for dusting the pan
  • ¾ cup 150 grams granulated sugar
  • 2 large eggs at room temperature
  • ½ cup 120 grams sour cream, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt such as Diamond Crystal
  • ½ cup 120 milliliters Irish cream liqueur (such as Baileys), at room temperature

For the Crumble

  • 1 ½ cups 195 grams all-purpose flour
  • 1 packed cup 220 grams light brown sugar
  • ¾ cup 170 grams unsalted butter, softened
  • 1 cup 100 grams chopped pecans or walnuts
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon kosher salt such as Diamond Crystal

For the Glaze

  • 2 tablespoons Irish cream liqueur
  • ½ cup 62 grams confectioners’ sugar


  • Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch square baking pan with butter, then line the bottom with parchment paper, leaving some overhang on two sides. Dust the exposed sides lightly with flour.
  • Step 2: Prepare the crumble:
    1. In a medium bowl, combine the flour, brown sugar, butter, pecans, cinnamon, nutmeg, and salt.
    2. Use your hands to mix until the ingredients form a crumbly texture.
    3. Set aside.
  • Step 3: Prepare the cake:
    1. In the bowl of a stand mixer fitted with the paddle attachment, blend the softened butter and granulated sugar on medium-high speed until light and fluffy, approximately 3 minutes.
    2. Reduce the speed to medium-low and add the eggs one at a time, ensuring each is fully incorporated before adding the next.
    3. Scrape down the sides of the bowl with a spatula as needed.
    4. Mix in the sour cream and vanilla extract until fully combined.
  • Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add half of the flour mixture, followed by the Irish cream liqueur, and then the remaining flour mixture. Use a spatula to ensure the batter is thoroughly combined.
  • Step 5: Transfer half of the batter to the prepared pan and smooth it into an even layer. Sprinkle around one-third of the crumble evenly over the cake, creating a thin, even layer. Spoon the remaining batter over the crumble in large dollops. Gently spread the batter with a spatula to cover the crumble layer, then top with the remaining crumble mixture.
  • Step 6: Bake the cake in the preheated oven until the crumble topping is golden brown and a toothpick inserted into the center of the cake comes out with just a few crumbs clinging to it, typically around 45 to 50 minutes. Allow the cake to cool in the pan for at least 30 minutes. Then, using a knife, gently loosen the edges of the cake and lift it out of the pan using the parchment paper overhang.
  • Step 7: Prepare the glaze by combining the Irish cream liqueur and confectioners’ sugar in a small bowl, whisking until smooth. The glaze should have a thick yet pourable consistency. Drizzle the glaze over the cooled cake and allow it to set for about 15 minutes until hardened. Once set, cut the cake into squares and serve. Store any leftovers tightly wrapped at room temperature for up to 3 days.