The King of Coffee Cakes

"The beer in this batter makes for a deeply-colored, moist and rich coffee cake. Baked in a Bundt pan and dusted with powdered sugar, it makes a pretty presentation."
 
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Ready In:
1hr 15mins
Ingredients:
12
Yields:
1 12inch Bundt cake
Serves:
12-16
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ingredients

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directions

  • Preheat oven to 350°; butter and flour a 12-cup Bundt pan.
  • In a food processor, process sugar and eggs until smooth, 1 minute; add butter and process another minute; with machine running, pour beer in and process 10 seconds.
  • Transfer to a mixing bowl; add the remaining ingredients except confectioners' sugar and fold in just until combined.
  • Bake 1 hour or until toothpick comes out clean; cool in pan for 5 minutes; invert onto a rack and cool completely; dust confectioners' sugar over the top just before serving.

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Reviews

  1. Very Good---Easy --I used cocoa powder to dust my bundt pan--yum. This one is a keeper. Next time I will try chopped dates as someone suggested. Thank You for another. Bill K.
     
  2. I used Guiness beer (dark). This is the BEST COFFEE CAKE I HAVE EVER HAD!!!!!!!!!!!
     
  3. Really unique and tasty cake. I actually made a half recipe, which I cooked in a 9x5 loaf pan. I was a little worried that the batter was too thin, but it baked up just great. I used a Belgian strong dark ale, which was about 9% alcohol and left the cake with a wonderful flavor and a tiny bit of boozy aroma. I didn't have pecans, so I used half walnuts and half sliced almonds. Very moist, flavorful, dark and lovely as described and laced with raisins and nuts. I think that bikerchick's suggestion of trying this with dates is one I may just have to try next time. Great as-is though.
     
  4. The name says it all, folks! I used a very dark, chocolatey stout beer from one of my favourite breweries and it turned out sooo good! I'd like to try it again with a beer that uses more hops to see what kind of difference that makes, but that's down the road. For greasing and flouring the pan, I used cocoa powder instead of flour, which gave it a nice dark finish. I didn't want to substitute from the original recipe on my first go 'round, but next time I'd like to try adding some dates. And because of all that butter, it keeps very well for a long time! Since it's just the two of us, it wasn't going to go fast, although The Beau (aka The Picky Eater, who doesn't care for cake of most kinds) ate much more than I expected!
     
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Tweaks

  1. The name says it all, folks! I used a very dark, chocolatey stout beer from one of my favourite breweries and it turned out sooo good! I'd like to try it again with a beer that uses more hops to see what kind of difference that makes, but that's down the road. For greasing and flouring the pan, I used cocoa powder instead of flour, which gave it a nice dark finish. I didn't want to substitute from the original recipe on my first go 'round, but next time I'd like to try adding some dates. And because of all that butter, it keeps very well for a long time! Since it's just the two of us, it wasn't going to go fast, although The Beau (aka The Picky Eater, who doesn't care for cake of most kinds) ate much more than I expected!
     

RECIPE SUBMITTED BY

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
 
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