Irish Cream Coffee Cake

cooking.nytimes.com

archiesdad

doubled the Bailey’s in the glaze. Next time might add more pecans.

subheading: FOR THE CAKE:

¾ cup/170 grams unsalted butter, at room temperature, plus more for greasing the pan

2 cups/260 grams all-purpose flour, plus more for dusting the pan

¾ cup/150 grams granulated sugar

2 large eggs, at room temperature

½ cup/120 grams sour cream, at room temperature

1½ teaspoons vanilla extract

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt (such as Diamond Crystal)

½ cup/120 milliliters Irish cream liqueur (such as Baileys), at room temperature

subheading: FOR THE CRUMBLE:

1½ cups/195 grams all-purpose flour

1 packed cup/220 grams light brown sugar

¾ cup/170 grams unsalted butter, at room temperature

1 cup/100 grams pecans or walnuts, chopped

1½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon kosher salt (such as Diamond Crystal)

subheading: FOR THE GLAZE:

2 tablespoons Irish cream liqueur

½ cup/62 grams confectioners’ sugar

Directions at cooking.nytimes.com

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