Christmas Beer Cake

This moist coffee cake tastes "yeasty", but you don't have to mess with the yeast. Great with coffee for breakfast or brunch.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 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

1. Preheat oven to 350°.
2. Grease 10-inch tube pan.
3. Sift flour, baking powder, baking soda and salt into large mixing bowl.
4. Cream together in separate bowl butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes.
5. Add to dry ingredients and mix until all ingredients are well blended.
6. In a separate bowl, mix sugar, cinnamon and walnut chips.
7. 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.
8. Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.