Subj : 3/17 St Patrick's Day - 5
To   : All
From : Dave Drum
Date : Sat Mar 16 2024 03:53 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Cream Coffee Cake
 Categories: Cakes, Booze, Dairy, Nuts
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
    3/4 c  (170 g) unsalted butter;
           - room temp, more to grease
           - the pan
      2 c  (260 g) A-P flour; more for
           - dusting the pan
    3/4 c  (150 g) granulated sugar
      2 lg Eggs; room temp
    1/2 c  (120 g) sour cream; room
           - temp
  1 1/2 ts Vanilla extract
      2 ts Baking powder
    1/4 ts Baking soda
      1 ts Kosher salt
    1/2 c  (120 mL) Irish cream
           - liqueur; room temp

MMMMM--------------------------CRUMBLE-------------------------------
  1 1/2 c  (195 g) A-P flour
      1    Packed cup (220 g) light
           - brown sugar
    3/4 c  (170 g) unsalted butter;
           - room temp
      1 c  (100 g) pecans or walnuts;
           - chopped
  1 1/2 ts Ground cinnamon
      1 ts Ground nutmeg
    1/2 ts Kosher salt

MMMMM---------------------------GLAZE--------------------------------
      2 tb Irish cream liqueur
    1/2 c  (62 g) confectioners' sugar
 
  Set the oven @ 350oF/175oC.
  
  Grease a 9" square baking pan with butter, then line the
  bottom with parchment paper, leaving an overhang on two
  sides. Dust the exposed sides with flour.
  
  MAKE THE CRUMBLE: In a medium bowl, combine the flour,
  brown sugar, butter, pecans, cinnamon, nutmeg and salt.
  Mix well with your hands until the mixture forms
  crumbles, then set aside.
  
  MAKE THE CAKE: In the bowl of a stand mixer fitted with
  the paddle attachment, combine the butter and granulated
  sugar. Mix on medium-high until light and fluffy, about
  3 minutes. Reduce the speed to medium-low and add the
  eggs, one at a time until fully incorporated, scraping
  down the sides of the bowl with a spatula after each
  addition. Mix in the sour cream and vanilla extract
  until fully incorporated.
  
  In a medium bowl, whisk together the flour, baking
  powder, baking soda and salt. With the mixer on low, add
  half the flour mixture, the Irish cream liqueur, then
  the rest of the flour mixture. Use a spatula to make
  sure the batter is well mixed.
  
  Spoon half the batter into the prepared pan and smooth
  it into an even layer. Scatter about a third of the
  crumble evenly over the cake, forming a thin, even
  layer. Spoon the rest of the cake batter over the
  crumble in big spoonfuls. Gently spread with a spatula
  to cover, then top with the remaining crumble mixture.
  
  Bake until the crumble is browned and a toothpick
  inserted into the center of the cake comes out with just
  a few crumbs on it, 45 to 50 minutes. Cool for at least
  30 minutes, then run a knife around the edges of the
  cake and remove it using the parchment paper overhang.
  
  MAKE THE GLAZE: In a small bowl, combine the Irish cream
  liqueur and confectioners' sugar and whisk until smooth.
  The glaze should be thick but pourable. Drizzle it over
  the cake and set aside until hardened, about 15 minutes,
  before cutting into squares and serving. The cake will
  keep, well-wrapped at room temperature, for up to 3
  days.
  
  xuBy: Lidey Heuck
  
  Yield: 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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