Irish Cream Coffee Cake with Brown Sugar Crumble

Irish Cream Coffee Cake is the breakfast or brunch treat you need for St. Patrick's Day!  The tender cake is spiked with Irish cream, and topped with a brown sugar crumble.

First make the crumble topping by combining brown sugar, cinnamon and flour. Then mix in melted butter. Set aside.

For the coffee cake, mix together dry ingredients in medium bowl. In a standing mixer combine remaining ingredients, one at a time.

Pour 1/2 of the batter in a prepared square baking pan. Top evenly with 1/2 of crumble topping. Then spread on remaining cake batter, and top with the rest of the streusel crumble.

Bake for 40 minutes, and cool the pan for 15 minutes on a wire rack.

Make the glaze by whisking together powdered sugar and Irish Cream.

Drizzle the Irish cream glaze evenly over the warm coffee cake.

Slice and serve!

Store Irish Cream Coffee Cake in an airtight container at room temperature for up to 5 days.

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