Cinnamon Streusel Cake With Irish Cream Glaze

• 1 cup flour
• 1 cup firmly packed light brown sugar
• 1 tablespoon ground cinnamon
• 12 cup cold butter
• 1 cup chopped pecans
• 23 cup butter, softened
• 2 cups sugar
• 23 cup sour cream
• 4 eggs
• 1 tablespoon vanilla extract
• 2 cups flour
• 14 teaspoon baking soda
• 1 cup confectioners' sugar
• 1 tablespoon irish cream
• 2 -3 teaspoons milk

1. Preheat oven to 325.
2. Streusel topping: mix flour, brown sugar and cinnamon in a medium bowl.
3. Cut in cold butter with pastry blender until mixture resembles coarse crumbs.
4. Stir in pecans and set aside.
5. Cake: Beat butter, sugar and sour cream in a large bowl with electric mixer on medium speed until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Mix in vanilla.
8. Gradually beat in the flour and baking soda on low speed until well mixed.
9. Sprinkle 1/2 of the streusel topping mixture evenly over bottom of a greased and floured 12-cup bundt pan.
10. Spoon 1/2 of the cake batter over the streusel topping in the pan.
11. Repeat layers.
12. Bake 1 hour or until toothpick inserted in center comes out clean.
13. Cool in pan 10 minutes.
14. Remove from pan and cool completely on a wire rack.
15. Glaze: Mix all ingredients in a small bowl until smooth.
16. Spoon evenly over cooled cake.
17. Let stand until glaze is set.

flour, brown sugar, ground cinnamon, cold butter, pecans, butter, sugar, sour cream, eggs, vanilla, flour, baking soda, sugar, irish cream, milk

Taken from www.food.com/recipe/cinnamon-streusel-cake-with-irish-cream-glaze-200823 (may not work)