TEXAS-STYLE BEER CAKE

Texas-Style Beer Cake image

Categories Dessert

Time 2h50m

Yield 12

Number Of Ingredients 16

3/4 cups pecans
1/3 cup granulated sugar
1 3/4 teaspoons ground cinnamon
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
3/4 cup unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
3 eggs
1 1/2 cups sour cream
1/2 cup beer (any variety)
Powdered sugar, if desired

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.

Nutrition Facts : ServingSize 1 Serving