Recipe by ElaineAnn
This moist coffee cake tastes "yeasty", but you don't have to mess with the yeast. Great with coffee for breakfast or brunch.
Top Review by NurseJaney
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
- 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
Directions See How It's Made
- 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.