Shelly's Recipe

CINNAMON STREUSEL CAKE WITH IRISH CREAM GLAZE

Category: Cakes

STREUSEL TOPPING:
1 cup flour
1 cup firmly packed light brown sugar
1 tbsp ground cinnamon
1 stick cold butter
1 cup chopped pecans

CAKE:
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tbsp vanilla extract
2 cups flour
1/4 tsp baking soda

GLAZE:
1 cup confectioners sugar
1 tbsp Irish cream liqueur
2-3 tsp milk

Preheat oven to 325.

For 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 cake: Beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one 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 glaze: Mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.