Drinks & Dessert

Irish Coffee Cake

With everything you love about coffee cake, Bailey's Irish Cream and McSteven's Nutty Irishman coffee blend, this recipe packs a good Irish punch!  


Time: 2 hrs (including cooling time)
Yeild: 8-10 servings




  • 1 1/2 sticks unsalted butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 5 tablespoons fresh-brewed espresso or strong coffee
  • 3 tablespoons Bailey's Irish Cream
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1/2 cup McSteven's Nutty Irishman Coffee Blend
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • 1/4 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1 tablespoon unsalted butter, room temperature


  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons Bailey's Irish Cream (you may need more to thin to desired consistency




  1. Heat oven to 350 degrees F. Grease (butter and flour) a 10-cup Bundt cake pan.
  2. In a large bowl, beat together the butter, brown sugar, and granulated sugar, about 4 minutes or until light and fluffy. 
  3. Add eggs to butter and sugar mixture, one at a time, beating on low until mixed. 
  4. Add sour cream, espresso/coffee, Bailey's Irish Cream, and Vanilla and beat on low until everything is incorporated. Make sure to scrape down the sides as you go. Set this mixture aside. 
  5. In a medium bowl, whisk together flour, McSteven's Nutty Irishman Coffee Blend, cornstarch, baking powder, cinnamon, cardamom, baking soda, and salt. Set aside. 
  6. In a small bowl, whisk together the streusel ingredients: flour, granulated sugar, brown sugar, cinnamon, and cardamom. Add the butter and blend into mixture until it has the consistency of wet sand and there are very little visible chunks of butter. Set aside.
  7. Take flour mixture from step 5 and add it to egg-butter mixture in thirds, mixing between each addition. 
  8. Pour half of the batter into your prepared Bundt pan. Sprinkle streusel mixture over the top of the batter. Pour remaining half of batter over the streusel. 
  9. Bake about 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean. 
  10. While cake is baking, make the glaze. whisk together powdered sugar and Bailey's Irish Cream, adding additional tablespoons of Bailey's Irish Cream until desired consistency is reached. You want it to drizzle down the sides of the cake, but still stick to the cake. 
  11. Remove cake from oven and allow to cool completely in the pan. When cooled, flip pan over and remove cake. Add the glaze and enjoy!