Cinnamon Streusel Cake with Irish Cream Glaze

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A ribbon of cinnamon weaves a warm, sweet flavor and aroma through this cake. A distinctive glaze, made with Irish cream liqueur, adds a festive touch that's perfect for a special occasion.

Makes 18 servings.

Prep Time: 25 minutes

Cook Time: 1 hour

Streusel Topping:

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Cinnamon Streusel Cake with Irish Cream Glaze(continued)

1 cup flour

1 cup firmly packed light brown sugar

1 tablespoon McCormick® Cinnamon, Ground

1/2 cup (1 stick) cold butter, cut into chunks

1 cup chopped pecans

Cake:

2/3 cup butter, softened

2 cups sugar

2/3 cup sour cream

4 eggs

1 tablespoon McCormick® Pure Vanilla Extract

2 cups flour

1/4 teaspoon baking soda

Glaze:

1 cup confectioners' sugar

1 tablespoon Irish cream liqueur

2 to 3 teaspoons milk

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Cinnamon Streusel Cake with Irish Cream Glaze(continued)

1. Preheat oven to 325°F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.

2. For the cake, beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the Streusel Topping evenly over bottom of greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over Streusel Topping. Repeat layers.

3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.

4. Prepare glaze, mixing all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.

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Cinnamon Streusel Cake with Irish Cream Glaze(continued)

per serving

Calories: 419

Fat: 19 g

Carbohydrates: 58 g

Cholesterol: 84 mg

Sodium: 129 mg

Fiber: 1 g

Protein: 4 g

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