Cinnamon Streusel Cake with Irish Cream Glaze
dessert

Cinnamon Streusel Cake with Irish Cream Glaze

A ribbon of cinnamon weaves a warm, sweet flavor and aroma through this cake. Dust top with confectioners' sugar. Or, for a special occasion drizzle with a distinctive glaze, made with Irish cream liqueur.
  • 25m

    prep time

  • 1h

    Cook Time

  • 419

    Calories

  • 15

    Ingredients

CRAVING INSPIRATION?
JOIN FLAVOR PROFILE!

It’s your way to save recipes and spices, get inspired — and receive special offers and discounts.

Sign Up Now

Flavor Maker

Build your digital pantry, save recipes, get cooking tips, and more!

Download Flavor Maker for iPhoneDownload Flavor Maker for Android

Ingredients

18

Servings

Streusel Topping

Cake

Glaze

  • 1 cup confectioners' sugar
  • 1 tablespoon Irish cream liqueur
  • 2 to 3 teaspoons milk

Instructions

  • 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

  • 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

  • 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

  • For the Glaze, mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set

Nutrition information (per Serving)

Reviews

SET UP YOUR FLAVOR PROFILE

We’ve got everything you need to up your kitchen game - plus, special offers and discounts just for you!