Subj : 3/17 St Patrick's Day - 5
To   : All
From : Dave Drum
Date : Sat Mar 16 2024 15:55:00

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

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