Preheat oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray the foil with cooking spray, or grease and flour the pan; set the prepared pan aside.

In a large bowl, whisk together 1 cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, and a pinch of salt (optional).

In a separate bowl or large measuring cup, whisk together 1 large egg, 1/2 cup BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla), 1/3 cup vanilla Greek yogurt (or plain Greek yogurt or sour cream), 3 tablespoons canola or vegetable oil, and 1 tablespoon vanilla extract until smooth.

Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula or wooden spoon until just combined; do not overmix.

Transfer the batter to the prepared 8-inch square pan and smooth the top lightly with a spatula.

Bake for about 30 minutes, or until the center is set and springs back slightly to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven times vary—watch for doneness rather than relying only on the clock.

Remove the pan from the oven and place it on a wire rack. Let the cake cool in the pan for at least 30 minutes before glazing.

While the cake is cooling, make the glaze: in a small bowl combine 2 tablespoons BAILEYS® Coffee Creamers Sweet Italian Biscotti (or French Vanilla) and about 1 1/2 cups confectioners’ sugar. Whisk, adding the confectioners’ sugar gradually, until smooth.

If the glaze is too thick, add a little more creamer a small amount at a time until you reach the desired consistency. If it is too thin, add a little more confectioners’ sugar until it thickens.

If you lined the pan with foil, lift the cake out using the foil and place it on the wire rack. If you greased the pan directly, you can either invert the cake onto the rack or leave it in the pan. Evenly drizzle the glaze over the cooled cake.

Allow the glaze to set briefly, then slice and serve.