Cinnamon Streusel Cake With Irish Cream Glaze

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 18
• 1 cup flour
• 1 cup firmly packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup cold butter
• 1 cup chopped pecans
• 2/3 cup butter, softened
• 2 cups sugar
• 2/3 cup sour cream
• 4 eggs
• 1 tablespoon vanilla extract
• 2 cups flour
• 1/4 teaspoon baking soda
• 1 cup confectioners' sugar
• 1 tablespoon irish cream
• 2 -3 teaspoons milk

Recipe

• 1 preheat oven to 325°.
• 2 streusel topping: mix flour, brown sugar and cinnamon in a medium bowl. cut in cold butter with pastry blender until mixture resembles coarse crumbs. stir in pecans and set aside.
• 3 cake: beat butter, sugar and sour cream in a 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 the flour and baking soda on low speed until well mixed. sprinkle 1/2 of the streusel topping mixture evenly over bottom of a greased and floured 12-cup bundt pan.
• 4 spoon 1/2 of the cake batter over the streusel topping in the pan. repeat layers. bake 1 hour or until toothpick inserted in center comes out clean. cool in pan 10 minutes. remove from pan and cool completely on a wire rack.
• 5 glaze: mix all ingredients in a small bowl until smooth. spoon evenly over cooled cake. let stand until glaze is set.