German Beer Cake Recipes

TEXAS-STYLE BEER CAKE

Steps:

• 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.
• 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.
• In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
• 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.
• 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.
• 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.

BEER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square cake pan with parchment paper.
• Combine superfine sugar and butter for cake in a large bowl; beat with an electric mixer until pale and creamy. Add egg and beat until well combined. Sift in self-rising flour; stir to combine. Add vanilla extract and nutmeg. Add beer and stir until well combined. Pour batter into the prepared pan.
• Mix together flour, sugar, and melted butter for topping until just combined. Crumble over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumble topping is golden brown, about 40 minutes.

BEER CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
• Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

OLD-FASHIONED GERMAN COFFEE CAKE

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

GERMAN BEER COFFEE CAKE OVER A 100 YEAR OLD RECIPE RECIPE

Steps:

• Cook time: 1 Hr 15 Min Prep time: 15 Min Serves: 18 slices 1. Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar. 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.

GERMAN BEER CAKE RECIPE

Steps:

• In a large bowl mix molassses, and butter add eggs and beat until well blended add beer alternating with flour, ginger, cinnamon, cloves, nutmeg, raisins, pecans, and finally soda bake in greased 9 X 13 pan or tube pan 45 to 50 minutes remove from oven you can sprinkle the top with sesame seeds if you like

BEER CAKE WITH STREUSEL TOPPING

Steps:

• Combine sifted flour, sugar and dried fruit.
• Add beaten eggs and melted butter and mix it all together.
• Gradually add the beer mixing it in as you go.
• Pour cake batter into lined or greased cake tin 9"x13".
• To make the streusel combine the three ingredients and mix well.
• Using your fingers, crumble the streusel topping evenly over the cake batter. Gently press it in a little.
• Cook in moderate oven (180c) for 45 minutes or until skewer comes out clean.

CHOCOLATE BEER CAKE

Steps:

• Pre-heat the oven 350°F (180°C).
• You will need two 8 inch (20 cm) cake tins, 1½ inches (4 cm) deep, lightly greased, and the bases lined with baking parchment, lightly greased.
• Cream the butter and sugar together, beating thoroughly for 3 or 4 minutes until pale and fluffy. Now gradually beat in the eggs, a little at a time, beating well between each addition.
• Next, sift the flour, baking powder and bicarbonate of soda on to a sheet of baking parchment.
• Measure the cocoa and put it in a separate bowl, gradually stirring the stout into it. Carefully and lightly fold into the egg mixture small quantities of the sifted flour alternately with the cocoa-stout liquid. Then, when both have been added, divide the cake mixture equally between the 2 tins and level it out.
• Bake the cake in the center of the oven for 30-35 minutes. The cakes should be flat on top and feel springy and will have shrunk slightly from the side of the tin. Leave them to cool in the tins for 5 minutes before turning out on to a wire rack to cool further, carefully stripping off the base papers.
• To make the icing, beat the icing sugar and butter together until blended, then gradually add the stout, making sure it is thoroughly mixed in after each addition.
• Melt the chocolate in a bowl set over hot water, making sure the bottom of the bowl doesn't touch the water. Then, when it's melted, remove the bowl from the water, and carefully fold the chocolate into the icing mixture.
• Remove a third of the icing to a separate bowl and stir in the chopped walnuts. After all the icing has cooled to a spreadable consistency, sandwich the cake with the walnut icing. Then spread the remaining two-thirds of the icing on top of the cake, using a palette knife. Next, dust the walnut halves with cocoa powder and arrange on top of the cake.
• Now try to be patient and allow the icing to become firm before eating!