Bailey’s Coffee Cake


No, I don’t have a friend named Bailey, and no this isn’t her (or his recipe).   I do know some people with dogs named Bailey….but it’s not theirs, either.

You know when you buy a bottle of something in the liquor department, and sometimes it has something hanging from the neck?   Like, a tequila bottle might have a small packet of colored salt, or a vodka bottle might have a free olive pick?    Well, Bailey’s Irish Cream whiskey had a small recipe book.   There were a few choices in there, but only one I was really interested in.   I’ve tweaked it a bit over the years, but man is this good.    Not for your non-drinker friends, and maybe not for kids.   I mean, you’ll get sick from the sugar before you get drunk (do people really get drunk on Bailey’s??), but it’s probably best for them to stay away.

I’m okay with that.   More for me.

That said, this recipe is the absolute epitome of “Ugly Desserts”.   I’ve made this recipe at least a dozen times and EVERY single time I do, as it’s cooling, the middle of the cake collapses in on itself.   I don’t know why and I have never been able to prevent it.   But as I’ve said multiple times – it doesn’t matter.   I would rather serve (and/or eat) a cake that has kind of deflated but still tastes awesome than one that looks perfect but has no flavor.   And honestly, this one is pretty amazing!


·        ½ c Bailey’s

·        ½ c sour cream

·        2 eggs

·        1 ½ c flour

·        1 c sugar

·        2 t baking powder

·        ½ t baking soda

·        ½ t salt

·        1 ¼ c powdered sugar

·        ¼ c Bailey’s

·        1 cup pecans (either halves or pieces – if you have one handy use that, otherwise buy whichever you prefer)

·        ½ c Baileys 


Butter and flour a 9” round cake pan.

Mix the Bailey’s (the first one – just a half cup – we’ll get to the second one in a sec), sour cream and eggs with a hand mixer until they’re smooth.    In a separate bowl, combine the flour, sugar, baking powder, baking soda and salt.   Mix this until they’re really well blended, then pour that into the Bailey’s mixture and stir with a spoon so that everything is combined – you don’t need to mix this with a hand mixer.

The next step is important.  Lick the batter – it’s delicious.IMG_5028Bake at 350 for about 25 minutes, and cool it on a wire rack.



Just before you’re ready to take out the cake (or right after if you didn’t read all the way through this first), mix the powdered sugar and the ¼ cup Bailey’s until they’re smooth, then stir in the pecans.    Pour this mixture over the cake while the cake is still warm.   You can serve it immediately, or wait until it cools completely.

IMG_5044Finally, take the last ½ cup Bailey’s and pour it into a coffee cup over ice and sip at your leisure.   You just made a damn good dessert – you’ve earned it.



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