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Saturday Suds: Texas-Style Beer Cake

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!

Ingredients

Filling

3/4 cup pecans

1/3 cup granulated sugar

1 3/4 teaspoons ground cinnamon

Cake

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

3 eggs

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

Steps

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.
beer cake

Peanut Butter Frosting Ingredients

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!)

Steps

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!

Also, please don’t forget to take our survey and be a part of groundbreaking craft beer research!

Jack Bradley
Author: Jack Bradley

Jack Bradley is a contributor to Oceancity.com and ShoreCraftBeer.com and works as an Academic Counselor at Delaware Technical Community College. He assists students with academic advisement, teaches first year seminars, manages the food pantry, and serves as advisor for the Alpha Zeta Kappa Chapter of Phi Theta Kappa, the Community College Honor Society. An English major at the College of the Holy Cross, Jack has always loved to write and is grateful for the opportunity to be a contributor to this site. He received an an M.B.A. from Clark University and an Ed.D. in Educational Leadership from the University of Delaware. When he is not working or writing, he can be found out and about in Ocean City and surrounding towns, enjoying the amazing attractions they have to offer.

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