Better yet, 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. 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.
Ingredients
Directions
Bake at 350 for about 25 minutes, and cool it on a wire rack.
Finally, 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.
Bailey’s Coffee Cake
I thought I’d extend St. Patrick’s day for a little bit and repost one of my absolute favorite recipes.
Ugly Desserts 