adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Texas-Style Beer Cake
Texas-Style Beer Cake
0 Likes
Prep Time:
25 minutes
Total Time:
2 hours 50 minutes
Bundt cake with pecan-cinnamon filling and beer for a rich, nutty twist.
Ingredients:
  • 3/4 cups 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
  • 3 eggs
  • 1 1/2 cups sour cream
  • 1/2 cup beer (any variety)
  • Powdered sugar, if desired
Instructions:
  • Preheat your oven to 350°F. Grease a 12-cup fluted tube cake pan generously with baking spray with flour or with shortening and a light dusting of flour.
  • Place pecans on a baking sheet and bake for 7 minutes until fragrant. Let them cool, then chop them and mix with the rest of the filling ingredients. Set aside.
  • In a medium bowl, combine flour, baking powder, baking soda, salt, and nutmeg; set aside.
  • In a large bowl, use an electric mixer to beat together butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Mix in vanilla extract. Add eggs one at a time, beating well after each addition. Slowly mix in sour cream until fully combined. With the mixer on low, alternate between adding the flour mixture and beer until fully blended.
  • Pour 1 1/2 cups of batter into the pan to make a small ring at the bottom. Sprinkle half of the filling over the batter. Add another 1 1/2 cups of batter and the rest of the filling. Cover with the remaining batter.
  • Bake in the center of the oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack. Let it cool completely, approximately 1 hour.

Similar Recipes