As mentioned earlier, I made a German Beer Coffee Cake this week and took it to the library to share with my co-workers for a little Christmas treat. It turned out really well, and this time I wished I had taken a photo because the bundt cake was actually perfect and came out of the pan with minimal struggle. Thanks for all of the tips, everyone — the key to getting a cake out of a bundt pan is patience. And it’s harder than it sounds.
But the cake was yummy and hearty and perfectly spiced, with pockets of toasted walnuts and little jewels of dried plums nestled in the crumb. Enjoy!
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German Beer Coffee Cake 4/3/84
3 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice, cloves
1 c. chopped walnuts
2 c. chopped prunes (the recipe called for dates)
1 c. butter, softened
2 c. packed dark brown sugar
2 c. beer (I used Young’s Double Chocolate Stout)
*plus I added a Tbsp. of instant espresso powder
Mix flour, baking soda, spices, dates and nuts; set aside. Cream butter and sugar and add eggs one at a time, beating well to incorporate. Add flour mixture alternately with beer, blending well after each addition. Pour into a well-greased bundt pan (12-cup) and bake at 350 degrees for 1 hour and 15 minutes or until a knife inserted into the center comes out clean. Let cool gradually and completely before trying to remove the cake from the pan, otherwise it will be a disaster like this.