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Texas-Style Beer Cake

Blogger Anna Ginsberg of Cookie Madness shares a favorite recipe. "This is a large cinnamon and nut packed cake that’s perfect dusted with a little powdered sugar and served with whipped cream and berries. The recipe calls for 1/2 cup of beer, and you can really taste it. Since I use Texas pecans and a Texas-brewed beer, I called it Texas-Style Beer Cake. You can name it after whatever beer you like!”

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  • Prep Time 25 min
  • Total Time 2 hr 50 min
  • Servings 12

Ingredients

Filling

3/4
cups 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 (any variety)
Powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
  • 2 Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
  • 3 In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
  • 4 In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
  • 5 Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
  • 6 Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

EXPERT TIPS

Expert Tips

Use any type of beer for this recipe, and feel free to change the nuts from pecans to walnuts.

Serve dusted with powdered sugar, or top with whipped cream and fresh berries.

I like to use Shiner® Bock beer in this cake.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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