Photo by Margo Greenman

Culinary Chemistry: Booze-Infused Cinnamon Streusel Coffee Cake

by | Jul 14, 2016

Mornings are sacred. They set the tone for your whole day. They can be a haphazard whirlwind of alarms blaring and coffee spilling, or they can be slow, easy and relaxed. My mornings typically resemble that of the former, but when I want to have that picture perfect, blissful start to my day, I know how to create it — in sugar form, at least.

Knowing there’s a crumbly ring of sugary excellence waiting for you on the kitchen counter, you may not be so eager to press the snooze button again. This coffee cake can be prepared and cooked ahead of time, so you can wake up slow and easy to the delicious taste of this classic dessert, kicked up a notch with some fiery cinnamon liqueur.

Wild Roots Spirits Apple and Cinnamon Vodka, with sweet notes of apple and a punch of spicy cinnamon, mixed together with powdered sugar creates a sweet and spicy glaze to accompany this already sweet cake ring. With this cake’s adult-only topping, you can sub the baked good for your morning mimosa.

The best part? This cake, which is mixed with sour cream, coated with cinnamon streusel and topped off with a sugary sweet glaze, stays moist for days — thanks to its sugary sweet crust, so you can go back for another slice the next morning, and the even the next.

Prep time: 30 minutes
Bake time: 50 minutes
Makes: One cake ring


For the streusel:
1 cup flour
1 cup light brown sugar
1 ½ teaspoons cinnamon
1 stick butter, room temperature

For the cake:
2 cups flour
1 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon Kosher salt
1 stick plus 2 tablespoons butter
1 ¼ cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups sour cream

For the glaze:
1 cup powdered sugar
2-3 tablespoons Wild Roots Spirits Apple and Cinnamon Vodka


Prepare the streusel. In a medium bowl, sift together flour, brown sugar and cinnamon. Cut in butter using a pastry knife or your fingers until large crumbs form. Refrigerate until ready to use.

Preheat oven to 350° F and grease the inside of a tube pan.

For the cake, combine flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer outfitted with a paddle attachment, beat butter until smooth, about 1 minute. Add granulated sugar and continue beating until light and fluffy, another 1-2 minutes.

Add eggs, one at a time, and beat on medium speed until well incorporated. Add vanilla and sour cream until combined.

On low speed, slowly beat in flour mixture until integrated and even.

Evenly spoon cake batter into tube pan. Spread an even layer of streusel topping over the cake batter.

Place cake in center rack of oven and bake for 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from oven. Let the cake cool in the pan for 10 minutes. Remove from pan, transfer to cooling rack, and let cool completely (overnight is ok).

Once the cake is nearly cool, prepare the glaze by whisking together the powdered sugar and vodka. Once cake is completely cool, drizzle glaze over the top of the cake. Let rest 5 minutes before serving.


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