Cinnamon Streusel Cake With Irish Cream Glaze

• 1 cup flour
• 1 cup firmly packed light brown sugar
• 1 tablespoon cinnamon McCormick GourmetTM Organic, Saigon, Ground
• 1/2 cup butter cold, cut into chunks
• 1 cup chopped pecans
• 2/3 cup butter softened
• 2 cups sugar
• 2/3 cup sour cream
• 4 eggs
• 1 tablespoon pure vanilla extract McCormick(R)
• 2 cups flour
• 1/4 teaspoon baking soda
• 1 cup confectioners' sugar
• 1 tablespoon irish cream liqueur
• 3 teaspoons milk

1. Preheat oven to 325u0b0F. For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans. Set aside
2. For the Cake, beat butter, sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed. Sprinkle 1/2 of the Streusel Topping evenly over bottom of greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over Streusel Topping. Repeat layers
3. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack
4. For the Glaze, mix all ingredients in small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set

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

Taken from www.yummly.com/recipe/Cinnamon-Streusel-Cake-with-Irish-Cream-Glaze-1812368 (may not work)