Using a food processor, add flour, brown sugar, Red Diamond Espresso Roast Coffee, cinnamon and salt, pulse until combined. Add butter and Baileys and pulse until small clumps form, being careful not to over-process the streusel. Refrigerate until ready to use.

Preheat oven to 350°F. Spray a 9x9 or 9x13 baking pan with nonstick cooking spray, then line the pan with parchment paper. Brew enough Red Diamond Espresso Roast Coffee to make 1/3 cup.

In the bowl of a stand mixer, beat the butter and sugar on medium speed until fluffy. Add the eggs one at a time, beating well after each egg.

In a bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, Baileys, vanilla, brewed Red Diamond Espresso Roast coffee and the 2 tbsp of the ground Red Diamond Espresso Roast Coffee, stir until the ground espresso is dissolved.

With the stand mixer on low speed, gradually add the flour mixture while alternating with the milk mixture. Beat until just combined making sure to not over blend.

Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the Bailey’s streusel mixture and the remaining 1 tbsp of Red Diamond Espresso Roast Coffee grounds. Pour remaining batter and spread gently, taking care not to blend the streusel into the batter. Sprinkle the remaining streusel over the batter.

Bake for 40 to 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, then transfer to a wire rack and let cool completely in the pan.

Best enjoyed with a cup of Red Diamond Coffee!