Irish Cream Coffee Cake Recipe (2024)

There should be a step 6. I emailed NYT and got this info:step 6 mentions the baking time to be 45-50 minutes, the center of the cake comes out with just a few crumbs on it. You would then let it cool for about 30 minutes before putting the glaze on top to avoid it sliding off the cake while it's too hot.

Followed recipe and was great, except doubled the Bailey’s in the glaze. Next time might add more pecans.

Could I use a bundt pan?

Skip the cake. Pour Bailey's over ice cream.

Made it as a Bundt cake with great results. The only modifications made we subbed plain, whole milk yogurt for sour cream (because that's what I had in the house) and increased baking time by about 10 minutes.

Can you recommend how to adjust the baking powder and soda for high-altitude - Mile High City, 5280 feet.

Why the parchment paper greasing pans worked for centuries?

I made this today - needed to procure a 9"sq pan, but fortunately we live near several Amazon warehouses, so an order placed last night was delivered before I woke up. I am not sure if that is a good or bad thing, but it worked to my advantage.I followed this recipe exactly. I must say, it was quite delicious! Our guests had seconds and I sent them each back to their hotel with a large portion. I will definitely repeat this one, probably this weekend!

Step 6 says to bake the cake for 45 to 50 minutes. Step 7 tells you how and when to apply the glaze.

This cake was a hit at my house. Definitely going to make it again. I will concur with the recipe that you should keep it at room temperature. I put it in the fridge because I like chilled cake, and all the cold butter turned it very crumbly.

Because the paper helps you lift it out of the pan whole. A layer cake you could flip out upside down, but with the crumb topping it would be messy to flip.

I would add an extra 2 or 3 Tablespoons of flour, reduce the baking powder just slightly and increase to baking temp to 360 or so. Check for doneness early (it will bake faster). ...High altitude baking is always and adventure. :)

Thank you! I had to scroll through 20 comments to find one from someone who actually made the cake! Appreciate your input.

There are many recipes for coffee cakes on the NY Times Cooking website that don't contain any alcohol.

Despite all the butter in the crumb topping, it was very dry once baked although the interior crumb topping was very moist. If I make this recipe again, I think I'll use all the crumb mixture in the middle of the cake and then make a bigger batch of glaze to frost the cake once it's cooled.

I followed the recipe as given, but omitted the glaze, and it was delicious! Wow.

Great Recipe.

I made this with Gluten Free (Bob's Red Mill) flour - like for like. It was very good. No adaptations needed.

I made it in a Bundt and it was fairly dry. Next time I'll add more sour cream or just bake it in the recommended 9" pan, thank you very much. :)

I just made this, and it is sooo tasty! I used an 8x11" pan, and it took almost an hour to set up. I agree with Ann that the topping dried out a bit. Next time I will use most of the crumble in the middle. I used walnuts instead of pecans...yum. Suggestion: it would be nice if the ingredients were in the same order as the instructions, so you're not having to jump around. I almost put nuts in the cake ;)

My husband, who NEVER eats such things, just polished off his second helping, pronouncing it to be "the best cake" he's ever eaten. That is saying something. Magically delicious.

works in a 9x13 pan without layering. bake for 25-30 minutes. Delicious!

I thought the crumb measurements looked too much so I reduced by a third and still thought that there was more than enough crumb. Discovered I don't like Irish Cream liqueur, so gave it all away to neighbors. Loved the texture of the cake though, so will try with another ingredient.

Made half the recipe. It fit in a 9x5 silicone loaf pan, placed on a sheet pan in a 355 degree oven. Using walnuts, I put 3/4 of crumb mixture in the middle, 1/4 on top. Baked for 50 minutes. Turned out perfectly moist and delicious. I didn’t really taste much of the Bailey’s Irish Cream, so next time I would either double the amount, or skip it. I think more cinnamon and nuts, and mini chocolate chips would be delicious additions. This is a fabulous sour cream coffee cake.

I made this as written, but served it without the glaze. The glaze would be great, but I liked the cake with just the crumbs on top. I have 9 inch round baking tins and used one of those. It took 55 minutes to complete the baking at 350, which I checked with an oven thermometer, as my oven is not reliably accurate. At 45 minutes the center was still wet but 13 minutes later, the knife came out basically clean with a few crumbs and the cake didn't dry out on the outside.

I used a 9x13 pan and followed the measurements as directed except for subbed rolled oats for nuts (possibly another quarter cup of butter but who doesn’t love butter?!?). Baked for ~37minutes at 350*F. Drizzled icing with only 1/4cup confectioners sugar and a tablespoon of Irish cream. What turned out was a moist yet fluffy cake! I thought the Irish cream could have been subbed out but by the third piece the family and I decided it just adds a little kick.This will be a new staple at our home!

Getting the top layer of batter on is a royal pain. Instead, put the batter in a pastry bag (or ziplock with a corner cut off) and "pipe" the batter on. East peasy and now uniform.

I found the dough to be very sticky and difficult to spread, even with a greased spatula. Despite that, it worked out great! It was just what the office post-Patty's day. I saw some comments saying it was dry, I didn't experience that, it was just on the denser side.

This came out Great!! My baking time was longer by 15 minutes but other than that, I made and cooked it as directed. It is moist and delicious!

Baked in a round 9" cake pan bc I don't have a square one... as a result I had to increase baking time by 10-12 min or so. Used walnuts for the crumb. Superb!