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Texas-Style Beer Cake

Texas-Style Beer Cake
  • Prep 25 min
  • Total 2 hr 50 min
  • Servings 12
Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.
Updated May 26, 2011
Make With
Make With
Gold Medal Flour

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

Steps

  • 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.

  • 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.

No nutrition information available for this recipe
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