Breakfast is definitely my favorite meal. Eggs, bacon, biscuits, sausage, hash browns–I am a fan of pretty much all of the savory A.M. treats. And while I usually tend toward the salty end of the breakfast spectrum, I do occasionally crave something sweet in the morning.
Enter this great coffee cake recipe, complete with breakfast booze! Don’t worry, the amount of Bailey’s is just enough to taste it without worrying about breathing on your boss. This is a fairly straightforward recipe to follow, but do make sure you fully soften the butter and cream cheese–it will definitely affect the texture of the finished product. If you’re not a sweet breakfast person, this cake also makes a wonderful dessert–try it heated with just a bit of vanilla frozen yogurt. Yum!
Preheat oven to 325.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
* Sorry for the lack of a photograph. My wonderful digital camera met its end this weekend, when I clumsily dropped it while taking a picture of my adorable dog. I know, I’m pathetic. Sue me.