MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Irish Cream Coffee Cake
Categories: Cakes, Booze, Dairy, Nuts
Yield: 12 servings

MMMMM----------------------------CAKE---------------------------------
3/4 c (170 g) unsalted butter;
- room temp, more to grease
- the pan
2 c (260 g) A-P flour; more for
- dusting the pan
3/4 c (150 g) granulated sugar
2 lg Eggs; room temp
1/2 c (120 g) sour cream; room
- temp
1 1/2 ts Vanilla extract
2 ts Baking powder
1/4 ts Baking soda
1 ts Kosher salt
1/2 c (120 mL) Irish cream
- liqueur; room temp

MMMMM--------------------------CRUMBLE-------------------------------
1 1/2 c (195 g) A-P flour
1 Packed cup (220 g) light
- brown sugar
3/4 c (170 g) unsalted butter;
- room temp
1 c (100 g) pecans or walnuts;
- chopped
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/2 ts Kosher salt

MMMMM---------------------------GLAZE--------------------------------
2 tb Irish cream liqueur
1/2 c (62 g) confectioners' sugar

Set the oven @ 350oF/175oC.

Grease a 9" square baking pan with butter, then line the
bottom with parchment paper, leaving an overhang on two
sides. Dust the exposed sides with flour.

MAKE THE CRUMBLE: In a medium bowl, combine the flour,
brown sugar, butter, pecans, cinnamon, nutmeg and salt.
Mix well with your hands until the mixture forms
crumbles, then set aside.

MAKE THE CAKE: In the bowl of a stand mixer fitted with
the paddle attachment, combine the butter and granulated
sugar. Mix on medium-high until light and fluffy, about
3 minutes. Reduce the speed to medium-low and add the
eggs, one at a time until fully incorporated, scraping
down the sides of the bowl with a spatula after each
addition. Mix in the sour cream and vanilla extract
until fully incorporated.

In a medium bowl, whisk together the flour, baking
powder, baking soda and salt. With the mixer on low, add
half the flour mixture, the Irish cream liqueur, then
the rest of the flour mixture. Use a spatula to make
sure the batter is well mixed.

Spoon half the batter into the prepared pan and smooth
it into an even layer. Scatter about a third of the
crumble evenly over the cake, forming a thin, even
layer. Spoon the rest of the cake batter over the
crumble in big spoonfuls. Gently spread with a spatula
to cover, then top with the remaining crumble mixture.

Bake until the crumble is browned and a toothpick
inserted into the center of the cake comes out with just
a few crumbs on it, 45 to 50 minutes. Cool for at least
30 minutes, then run a knife around the edges of the
cake and remove it using the parchment paper overhang.

MAKE THE GLAZE: In a small bowl, combine the Irish cream
liqueur and confectioners' sugar and whisk until smooth.
The glaze should be thick but pourable. Drizzle it over
the cake and set aside until hardened, about 15 minutes,
before cutting into squares and serving. The cake will
keep, well-wrapped at room temperature, for up to 3
days.

xuBy: Lidey Heuck

Yield: 12 servings

RECIPE FROM: https://cooking.nytimes.com

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