Cinnamon Streusel Cake With Irish Cream Glaze
- Preheat oven to 325°.
- 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.
- 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.
- 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.
- Glaze: Mix all ingredients in a small bowl until smooth. Spoon evenly over cooled cake. Let stand until glaze is set.