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Cinnamon Streusel Cake With Irish Cream Glaze

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“This is a delicious brunch or coffee cake from McCormick Kitchens.”
1hr 30mins

Ingredients Nutrition


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

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