Cinnamon Streusel Cake With Irish Cream Glaze

Name: Cinnamon Streusel Cake With Irish Cream Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1 cup firmly packed light brown sugar; 1 tablespoon cinnamon McCormick GourmetTM Organic, Saigon, Ground; 1/2 cup butter cold, cut into chunks; 1 cup chopped pecans; 2/3 cup butter softened; 2 cups sugar; 2/3 cup sour cream; 4 eggs; 1 tablespoon pure vanilla extract McCormick(R); 2 cups flour; 1/4 teaspoon baking soda; 1 cup confectioners' sugar; 1 tablespoon irish cream liqueur; 3 teaspoons milk

Servings: persons

1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon cinnamon McCormick GourmetTM Organic, Saigon, Ground
1/2 cup butter cold, cut into chunks
1 cup chopped pecans
2/3 cup butter softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tablespoon pure vanilla extract McCormick(R)
2 cups flour
1/4 teaspoon baking soda
1 cup confectioners' sugar
1 tablespoon irish cream liqueur
3 teaspoons milk

1
Preheat oven to 325u00b0F. 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
For the Glaze, mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set

2036

kcal

Calories

Fat

284

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup flour, 1 cup firmly packed light brown sugar, 1 tablespoon cinnamon McCormick GourmetTM Organic, Saigon, Ground, 1/2 cup butter cold, cut into chunks, and more.

Yes, Cinnamon Streusel Cake With Irish Cream Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!