Recipe: Cinnamon Streusel Cake with Irish Cream Glaze

CINNAMON STREUSEL CAKE WITH IRISH CREAM GLAZE

"A ribbon of cinnamon weaves a warm, sweet flavor and aroma through this cake. A distinctive glaze, made with Irish cream liqueur, adds a festive touch that's perfect for a special occasion."

FOR THE STREUSEL TOPPING:
1 cup flour
1 cup firmly packed light brown sugar
1 tablespoon McCormick Ground Cinnamon
1/2 cup (1 stick) butter
1 cup chopped pecans
FOR THE CAKE:
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tablespoon McCormick Pure Vanilla Extract
2 cups flour
1/4 teaspoon baking soda
FOR THE GLAZE:
1 cup confectioners' sugar
1 tablespoon Irish cream liqueur
2 to 3 teaspoons milk

Preheat oven to 325 degrees F.

TO MAKE THE STREUSEL TOPPING:
Mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.

TO MAKE THE CAKE:
Beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the Streusel Topping evenly over bottom of greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over Streusel Topping. Repeat layers.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.

TO MAKE THE GLAZE:
Mix all ingredients for the glaze together in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.

Makes 18 servings

Nutritional Information per Serving: About 419 Calories, Fat 19g, Protein 4g, Carbohydrates 58g, Cholesterol 84mg, Sodium 129mg, Fiber 1g

Source: McCormick & Company, Inc.