Prep 15 mins
Cook 45 mins
This moist coffee cake tastes "yeasty", but you don't have to mess with the yeast. Great with coffee for breakfast or brunch.
- 3 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 1 1⁄2 cups sugar
- 3 eggs
- 1 1⁄2 cups sour cream
- 1⁄2 cup beer
- 1 1⁄2 teaspoons vanilla
Filling And Topping
- 1⁄2 cup sugar
- 2 teaspoons cinnamon
- 2⁄3 cup walnuts, finely chopped
- Preheat oven to 350°.
- Grease 10-inch tube pan.
- Sift flour, baking powder, baking soda and salt into large mixing bowl.
- Cream together in separate bowl butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes.
- Add to dry ingredients and mix until all ingredients are well blended.
- In a separate bowl, mix sugar, cinnamon and walnut chips.
- Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top.
- Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.
Made for *PAC Spring 2007* Won't be waiting for Christmas to make this again !! Had 1 of DH's micro-brew beers out to get to room temp.,and he was so annoyed, he drank the rest WARM ! I am sure Bud or any other local brew would work as well. Since neither of us has a REAL "sweet" tooth, this was a true treat, as a coffee cake. I had to try it before it cooled much. Was a little concerned because batter was very thin, but baked perfectly at 350 for 45 minutes. NOTE: I always use spray Baker's Joy or Pam Baking Spray in the bundt pan - cake plops right out. We ate almost 1/2 for breakfast ! Thanks, ElainAnn. Janey