BAILEYS COFFEE CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
• Combine butter with sugar in a mixing bowl. Add the eggs and vanilla and beat well.
• In a separate bowl, mix together 1 tsp. of the baking powder and Baileys. After well mixed, add to the egg mixture.
• Sift together the flour, 2 tsp. of the baking powder and salt. Add to egg mixture. Pour half of batter into pan. Sprinkle in half of topping. Pour in remaining batter. Top with remainder of topping.
• Bake for 45 minutes or until a toothpick inserted comes out clean.
• PLEASE DRINK RESPONSIBLY. BAILEYS Irish Cream Liqueur. 17% AlcVol. 2011 R & A Bailey & Co. Imported by Paddington, Ltd. Norwalk, CT. This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Steps:

• Preheat oven to 350° and grease a 9”-x-13” pan with cooking spray. Make filling: In a medium bowl, whisk together brown sugar, cocoa powder and instant espresso powder.  Make cake batter: In a large bowl using a hand mixer, beat butter, sugars and baking powder until smooth. Next, beat in eggs one at a time. Add sour cream, whole milk, and Baileys and mix again, until just combined. Gradually beat in flour. Pour half the batter into prepared baking dish, sprinkle with filling in an even layer, and top with the rest of the batter. Make topping: In a medium bowl, combine sugar, flour, cocoa powder, espresso powder and a pinch of salt. Whisk to combine. Add melted butter and stir until well combined. Scatter topping over the top of the coffee cake batter in an even layer. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Drizzle with melted chocolate and let cool for 10 to 15 minutes before slicing.