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Glazed Chocolate Chip Coffee Cake

Glazed-Chocolate-Chip-Coffee-Cake

Prep Time: 00:30

Bake Time: 00:40

Total Time: 01:10

Glazed-Chocolate-Chip-Coffee-Cake

Ingredients

1/3 C. brown sugar
3/4 tsp. salt
1 C. powdered sugar
3 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. BAILEYS® Original Irish Cream Liqueur
1 Tbsp. butter, melted
1 1/2 C. milk
1/2 tsp. vanilla extract
1/4 C. BAILEYS® baking chips
2 lg. eggs, beaten
1 tsp. Kosher salt
Cake:
1 1/2 Tbsp. shortening, melted
3 C. all-purpose flour
2 C. BAILEYS® baking chips (1 bag)
1 1/2 Tbsp. Clabber Girl Baking Powder
BAILEYS® Glaze:
Filling:
3 Tbsp. granulated sugar
2 Tbsp. butter, room temperature

Directions

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray and then coating with flour; shake out excess flour; set aside.

Filling: Combine brown sugar, flour and butter. Mix by hand until well blended; stir in BAILEYS® baking chips and set aside.

Cake: In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a separate bowl, combine the milk, eggs and melted shortening; mix until blended. Add the liquid mixture to the dry mixture and stir by hand until just barely blended. Add BAILEYS® baking chips and fold into the batter. Dollop ½ of the cake batter into the prepared pan. Evenly distribute the filling over the cake batter. Top with remaining cake batter, spreading out evenly.

Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with BAILEYS® Glaze.

Glaze: Combine the butter, powdered sugar, BAILEYS®Original Irish Cream Liqueur, vanilla and salt in a medium bowl. *For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur.

Glazed Chocolate Chip Coffee Cake

Glazed-Chocolate-Chip-Coffee-Cake

Prep Time: 00:30

Cook Time: 00:40

Total Time: 01:10

Ingredients

1/3 C. brown sugar
3/4 tsp. salt
1 C. powdered sugar
3 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
2 Tbsp. BAILEYS® Original Irish Cream Liqueur
1 Tbsp. butter, melted
1 1/2 C. milk
1/2 tsp. vanilla extract
1/4 C. BAILEYS® baking chips
2 lg. eggs, beaten
1 tsp. Kosher salt
Cake:
1 1/2 Tbsp. shortening, melted
3 C. all-purpose flour
2 C. BAILEYS® baking chips (1 bag)
1 1/2 Tbsp. Clabber Girl Baking Powder
BAILEYS® Glaze:
Filling:
3 Tbsp. granulated sugar
2 Tbsp. butter, room temperature

Directions

Preheat oven to 350° F. Prepare a Bundt pan by spraying with cooking spray and then coating with flour; shake out excess flour; set aside.

Filling: Combine brown sugar, flour and butter. Mix by hand until well blended; stir in BAILEYS® baking chips and set aside.

Cake: In a large bowl, whisk together the flour, baking powder, sugar, salt and cinnamon. In a separate bowl, combine the milk, eggs and melted shortening; mix until blended. Add the liquid mixture to the dry mixture and stir by hand until just barely blended. Add BAILEYS® baking chips and fold into the batter. Dollop ½ of the cake batter into the prepared pan. Evenly distribute the filling over the cake batter. Top with remaining cake batter, spreading out evenly.

Bake at 350° F for 35 to 40 minutes or until a toothpick inserted in the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto a cutting board or serving platter. Top with BAILEYS® Glaze.

Glaze: Combine the butter, powdered sugar, BAILEYS®Original Irish Cream Liqueur, vanilla and salt in a medium bowl. *For a non-alcoholic version, substitute two Tbsp. whole milk in place of the liqueur.