Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This recipe makes up quick as a wink and is very moist. It's great sliced and toasted or served pipping hot with soups and salads. Enjoy.


  1. In large bowl, combine flour and sugar.
  2. Add sour cream and beer alternately; mix well.
  3. Pour batter into greased 2 quart round baking dish.
  4. Bake 45 minutes;@ 350 degrees. Brush top with butter.
  5. Bake 15 to 20 minutes longer or until cake tester inserted completely into center comes out clean.
  6. Cool slightly. Serve warm, cool or toasted.
Most Helpful

Loved this recipe, which I made for ZWT 5. I baked it in a large souffle dish and it took about the time the recipe called for. I also used low-fat sour cream and a dark beer. The batter was very thick so I used 2 cups of sour cream and it worked well. I served with the zesty "Cajun Sausage Chowder" and had a great meal! Note: when you don't have self rising flour, which I often don't, use "Self-Rising Flour" and make your own out of all purpose flour.

CaliforniaJan July 26, 2009

This is a good beer bread - I made it with low fat sour cream and made in mini loafs with bud beer. I will try a darker beer next time.

Ceezie March 05, 2009

Made for dinner with cheese soup tonight, a great combo. A real great tasting bread. Especially loved the sour cream taste. I reduced the sugar to 4 tablespoons. A winner. Made for 1-2-3 hit wonders.

weekend cooker December 17, 2008