Bready or Not: Baileys Chocolate Chip Pound Cake
Today we wrap up the Baileys Coffee Creamer theme with an amazing pound cake that’s perfect for breakfast or snack.
The original version of the recipe used alcoholic Baileys and also included it in a chocolate glaze. I decided to do without the glaze (I know! Gasp!) but I think it was a good call. The cake is perfectly sweet on its own, and the mini chips add the perfect amount of chocolate taste.
The combination of the nonalcoholic coffee creamer and sour cream lend this a tender yet dense crumb. It slices easily because of the mini chips.
The most impressive thing about this pound cake was that it was delicious fresh, and it was just as delicious five days later. We kept it shrouded in plastic wrap at room temperature.
This is a pound cake you’ll want to pound into your mouth, again and again.
Modified from Lemon Tree Dwelling.
Bready or Not: Baileys Chocolate Chip Pound Cake
Ingredients
- 1/2 cup unsalted butter 1 stick, room temperature
- 3 eggs
- 1/4 cup sour cream
- 1/4 cup Baileys Irish Coffee Creamer or Irish Cream
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup white sugar
- 1 cup mini chocolate chips
Instructions
- Prepare the loaf pan by coating with nonstick spray, then cutting a sling of parchment paper to fit the width of the pan that can stick up on either side. Apply nonstick spray on that as well.
- Preheat oven at 325-degrees.
- In a mixing bowl, beat butter until it's creamy. Gradually add the sugar and continue to beat 4 or 5 minutes, or until it's light and fluffy. Stop and scrape the bowl a few times.
- While that is beating, in a separate small bowl combine the flour, baking powder, and baking soda. In another bowl, whisk together the Baileys and sour cream. It's okay if it's a bit lumpy.
- In the butter-sugar bowl, add the eggs one at a time and mix well in between. Pour in the dry mix and the Baileys mix a bit at a time, going back and forth, until everything is just combined. Stir in the mini chocolate chips. Pour batter into the prepared loaf pan.
- Bake for 65-75 minutes or until it passes the toothpick test in the middle of the loaf.
- Cool on a rack for 20 minutes then use the paper sling to lift it up to cool completely. Store in layered plastic wrap at room temperature. Keeps well for at least 5 days.
- OM NOM NOM!
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~Tiffany Madison
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Welcome to part 2 of my St. Patrick’s series as I use up a big honkin’ bottle of Baileys Coffee Creamer! This time, it doctors another cake mix, but in bundt cake form.
This is, really, a large pound cake/poke cake. The flavor of Baileys isn’t heavy here at all. It’s all about vanilla smoothness and tender crumb.
The glaze isn’t something that sits on top of the cake. It soaks in. You poke it all over and drizzle the glaze on slowly so the moisture can penetrate. After a day in the fridge, it’s hard to tell it was glazed at all… until you cut inside and see how lusciously moist the cake is inside.
This is a cake that’d be great for breakfast, brunch or dessert, by itself or dressed up with fruit or ice cream. You can always make extra glaze for adorning individual pieces, too–the original recipe recommended doing just that. It also used the alcoholic Baileys, so that’s another way to “dress this up,” too.
Use the mild-mannered coffee creamer or the harder stuff. Your call. Whatever you use, it’ll make for a yummy, tender cake.
Modified from Noble Pig.
Bready or Not: Baileys Irish Coffee Creamer Bundt Cake (with cake mix)
Ingredients
Cake
- 1 cup pecans chopped
- 1 box yellow cake mix
- 3.4 ounce instant vanilla pudding mix 1 box
- 4 large eggs room temperature
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Baileys Irish Coffee Creamer or liqueur
Glaze
- 5 Tb unsalted butter
- 3 Tb water
- 2/3 cup white sugar or caster sugar
- 3 Tb Baileys Coffee Creamer or liqueur
Instructions
- Preheat oven to 325-degrees. Generously grease and flour a 10-inch bundt pan. Sprinkle pecans all the way around the bottom.
- In a large bowl, mix together the yellow cake mix, vanilla instant pudding mix, eggs, water, oil and coffee creamer. Pour the batter over the pecans in pan.
- Bake for 60 minutes, or until it passes the toothpick test. Let it cool for about 15 minutes then flip the cake out onto a wire rack to cool completely.
- When the cake is cool, make the glaze. In a small saucepan, combine the butter, water, and sugar. Bring it to a boil and keep it there for 5 minutes, stirring all the while. Remove it from heat and add the Baileys.
- Poke the cake all over with a skewer of chopstick. Slowly drizzle the glaze over the cake so that the sweetness can soak into the puncture points; a brush is useful here, too. Gradually work all of the glaze inside and over the cake; note that it will soak in more over the next hours and the cake will look moist rather than iced. Store covered in the fridge.
- OM NOM NOM!
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~Ted Chiang
Marching Onward: Recent Publications
In January, I was occupied with writing Call of Fire. February was spent in heavy revisions on that book. With it currently with first readers, I can now turn my attention to everything that’s been ignored in 2016, like my website, poetry re-submissions, promotional work, and things around the house, too. It’s been pretty overwhelming. Every time I think, “Yeah! I’m caught up!” I have three more things land on me. But hey, that’s life. I’m staying busy, and that keeps me happy.
If you poke around my site, you’ll see a new Breath of Earth page is online. There is also info on the reading order for the Clockwork Dagger series and the new story that comes out next month, Final Flight!
My events for the year have been updated, too. They form a sizable column on the right-hand side.
The Bibliography page has also been updated with some recent publications like:
– my poem “To Ride the Puca” in Kaleidotrope
– three poems in the issue 39.1 of Star*Line: “Window View,” “Apology Letter from the Aliens,” & “No More Broomsticks for Me”
– that my poem “Fried Okra” (originally published in Tales of the Talisman) has been nominated for Rhysling Award
– my story “The Sweetness of Bitter” has been reprinted in Fantastic Stories of the Imagination
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