Preheat your oven to 350°F. While it heats, generously grease a 9x13 inch baking dish (or similar size) and dust it with flour, tapping out any excess. This prevents the cake from sticking and ensures clean edges.

In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup brown sugar, 1 1/2 tsp espresso powder, 1/2 tsp vanilla powder, 1/4 tsp cinnamon, and 1/4 tsp salt. Add the 7 tbsp of cold, cubed butter and use your fingertips to work it into the flour mixture until it resembles coarse sand with pea-sized butter pieces throughout. Stir in 2 tbsp Irish cream liqueur until the mixture just comes together in clumps. Set aside—I like to keep this crumb mixture in the fridge while preparing the batter so it stays cold and creates a better texture when baked.

In another medium bowl, whisk together 2 cups flour, 2 tsp baking powder, 2 1/2 tsp espresso powder, and 1 tsp salt. Set this mixture aside—having it ready will make the next step faster and prevent overmixing the batter.

In a stand mixer (or with a hand mixer), beat 3/4 cup room temperature butter with 3/8 cup brown sugar and 3/8 cup sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. Add 2 room temperature eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla and 1 tsp almond extract. Reduce speed to low and add the dry ingredient mixture from Step 3 in three additions, alternating with 3 tbsp buttermilk and 1/2 cup Irish cream liqueur (add buttermilk and liqueur in two additions total). Mix until just combined after each addition—don't overmix. I always use room temperature eggs and butter because they combine more smoothly and create a better texture in the final cake.

Spread half of the batter from Step 4 into the prepared pan and gently smooth the top. Sprinkle half of the crumb topping from Step 2 evenly over the batter and press it down lightly with your fingers. Pour the remaining batter over the crumbs, spreading it carefully to create an even layer. Top with the remaining crumb mixture, pressing it down gently so it adheres and bakes into the cake rather than falling off. Bake at 350°F for 45-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for at least 15 minutes before glazing.

Microwave 1.5 oz softened cream cheese for 30 seconds until smooth and pourable. Whisk in 10 tsp powdered sugar, a pinch of salt, 9 tsp Irish cream liqueur, 1/4 tsp vanilla, and 1/8 tsp almond extract until the glaze is smooth and thin enough to drizzle but still slightly thick. Let the cake cool completely, then drizzle the glaze over the top in a decorative pattern. For a smoother glaze, I like to sift the powdered sugar first to avoid any lumps that might not dissolve completely.