Coffee Cake with Baileys Irish Cream

Preheat oven to 350ºF. Grease the angel food cake pan with butter and set aside.

For the cake, in a large mixing bowl, add butter and sugar. Beat until light and fluffy.

To the mixing bowl, add flour, sour cream, Irish cream, eggs, baking powder, baking soda, and vanilla. Beat on low speed until blended. Then beat for 3 more minutes.

In the angel food cake pan, pour ½ of the batter to form the first layer. Using a spatula or spoon, level off the batter (in the pan). Set aside for a moment.

In a separate small bowl, mix together the cinnamon and sugar for the filling and topping. With a spoon, sprinkle half of the cinnamon and sugar mixture evenly on top of the batter in the pan. Pour the remaining batter into the pan to form the second layer. Level the batter with a spatula or spoon. Sprinkle the remaining cinnamon and sugar mixture evenly over the top of the second dough layer (this will be the top of the cake).

Bake for 55 to 60 minutes or until a toothpick comes out mostly clean from the middle of the cake. This cake tends to dry out so it’s best to leave it a little moist. Let the cake cool completely.

After the cake has cooled, remove cake from the outer part of the pan by running a long thin-bladed knife between the cake and the pan (including the funnel area). Hold on to the middle funnel section of the pan and pull it from the outer part of the pan. To remove the cake from the bottom and funnel part of the pan, run a long thin-bladed knife between the bottom of the cake and the pan. Then carefully lift the cake from the pan on to a large flat plate or cutting surface.

Serve the cake as is, topped with softened butter, or topped with Bailey’s Irish Cream (for the adults only).