Dessert
Nana Tighe's Irish Cream Coffee Cake

• batter:
  
• 1 quarter pound of soft unsalted butter
• 1 cup of granulated sugar
• 1 quarter teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 cups of flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• half a pint of sour cream


• topping:
  
• one teaspoon cinnamon
• one half cup chopped nuts (pecans or walnuts)
• one-third cup sugar
• 
  

1. Use a tube pan or two loaf pans, buttered and floured for non-stick (and taste!).
2. Combine the butter, sugar, salt, eggs, vanilla, flour, baking powder, and baking soda by hand or electric mixer. 

1. Add the sour cream and mix it into the batter with a spoon until smooth. 
2. Pour half of the batter into a buttered and floured tube pan, or divide it into quarters and pour each into a buttered and floured loaf pan. 
3. Make the cinnamon and nut mix-in and topping by mixing the cinnamon, chopped nuts, and one-third cup of sugar. 
4. Sprinkle half the topping over the half-filled batter. 
5. Add remaining batter, then sprinkle with remaining topping. (Can gently and sparingly use a knife or chopstick to create a swirl of some of the mix-in and topping, but ensure some topping remains atop.)
6. Bake at 350 degrees Fahrenheit for 45 minutes
7. Best lightly toasted and lightly brushed with Irish Kerrygold Butter and enjoyed together on slow weekend mornings...
   
   Enjoy, Natasya & Nico! Love, Donald.

An Irish blessing for your wedding: "May your hands be forever clasped in friendship, and your hearts joined forever in love."

-Donald Tighe

---