Welcome to this week’s edition of Shore Craft Beer’s Saturday Suds! This time, our local culinary talent whipped up a delicious Texas-style beer cake that is delicious! We’ll include the beer cake recipe with steps for how you can make it. He also created a great peanut butter icing for it that was of his own making. This treat is sure to satisfy!
The recipe comes from Betty Crocker and is delicious!
3/4 cup pecans
1/3 cup granulated sugar
1 3/4 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
3/4 cup unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
1 1/2 cups sour cream
1/2 cup beer (he used Brick Works Brewing & Eats‘ Drop Trowel New England IPA)
Top with powdered sugar, if desired
1 First, heat oven to 350°F. Spray a bundt cake pan with Pam or another baking spray, with flour, OR you can generously grease with butter or margarine and lightly flour.
2 Next, arrange the pecans on an ungreased cookie sheet. Bake for 7 minutes or until you can smell their aroma. Set them aside to cool. Chop up the pecans; then, toss them with the other filling ingredients and set all that aside.
3 In a medium bowl, mix the flour, baking powder, baking soda, salt and nutmeg; set that aside as well.
4 In large bowl, beat the butter, 1 cup granulated sugar and 1/2 cup brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the vanilla. Add the eggs one at a time, beating well after each one is added. On a lower speed, beat in the sour cream until it’s blended. On the lowest possible speed of the mixer, alternately add the flour mixture and beer, and then beat until well blended.
5 Using about 1 1/2 cups of the batter, make a small ring of batter around the bottom of the pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups of the batter and the remaining filling. Cover with the remaining batter.
6 Bake on the center oven rack 1 hour 10 minutes or until toothpick inserted near the center comes out clean. Cool the cake in the pan for 15 minutes. Remove from the pan and place on the cooling rack. Cool completely, for about 1 hour.
1 cup butter or margarine, softened
1 cup creamy Jif peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla
2 tablespoons Brick Works Brewing & Eats’ Drop Trowel (optional-or use a beer of your choice!)
Beat the butter in a bowl on medium speed until it is fluffy. Beat in the peanut butter, 1/2 cup of the powdered sugar, the milk and vanilla. Gradually beat in the remaining 3 1/2 cups powdered sugar, beating after each addition until it’s smooth.
Did you make this Texas-style beer cake? Let us know how it turned out!
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