Irish Cream Coffee Cake as per Edward Lear Recipe

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Irish Cream Coffee Cake as per Edward Lear

From Dorothy McNett's recipes at Great as a dessert served with a wee bit more Irish Cream for sipping.

3/4 cup unsalted butter
2 1/2 cups unbleached all purpose flour
1 cup raw sugar
2 teaspoons baking powder
1 cup Irish cream (or buttermilk)
2 eggs, slightly beaten

Preheat oven to 375 degrees. Drizzle a few drops of olive oil in a 9 by 9 inch baking pan and brush over the bottom. In batter bowl, microwave butter on high 30-60 seconds to melt. Stir in flour and sugar until mixture resembles coarse crumbs. Scoop out and reserve about 1 cup of the crumb mixture. To the remaining mixture, add baking powder, Irish creme, and eggs. Spread evenly into pan, and then sprinkle with the reserved crumb mixture. Bake until golden brown, 25- 30 minutes. Serve warm as a breakfast bread or as a dessert with lots of poetry to read and act out, if desired!

Recipe created 2002-03-11.

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