So, this week we are doing a pity recipe. If you read last week’s post, you know I recently had some jaw surgery. Which wasn’t fun. At all. So I decided to make myself some cake.

And I picked a beer cake, because nothing goes better with pity than beer.

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This is Australian Beer Cake!

4.7 from 3 reviews
Australian Beer Cake
Author: 
 
Ingredients
  • 1 cup beer of your choice
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 cups sugar
  • 4 eggs
  • 1 cup butter, melted
  • 2½ cups sifted all-purpose flour
  • Topping:
  • ¾ cup unsifted all-purpose flour
  • ⅓ cup butter
  • ½ cup sugar
Instructions
  1. Combine beer, soda and cream of tartar in medium-sized bowl. Set aside.
  2. Beat sugar and eggs together until combined. Add butter, flour and beer mixture, beating until ingredients are combined and batter is smooth.
  3. Turn into a greased 13x9-inch baking pan. Sprinkle with Streusel Topping and bake in preheated 375 degree oven 45 minutes or until cake tests done.
  4. Streusel Topping:
  5. Combine flour, sugar and butter until mixture resembles fine crumbs. Sprinkle over cake batter.

Australian Beer Cake

Now, an actual legit reason for doing this recipe was that this was the first beer cake recipe I’ve seen that wasn’t A) Chocolate or B) Made from a Cake Mix. I was totally intrigued.

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Plus, Tom’s parents had just visited and brought us some fun Wisconsin beer. We decided on this porter from The Door County Brewing Company because it had a nutty flavor that Tom thought would go well in cake.

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Quick PSA: Make sure that when you add your baking soda to your beer, you do it in a pretty good sized bowl or cup. I had beer volcano on my hands when I did it in a one-cup measuring cup.

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Mmmmm…crumble topping.

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It looked totally gorgeous out of the oven.

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Tom enjoying the scent of beer cake.

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“Is it good?”

“It is. It’s really good. It has a really interesting flavor.”

The Verdict: Really Good

From The Tasting Notes –

This cake was very interesting, and we thought it was also very good. It was rich with a very moist crumb. It was very buttery, which it should be because it had a whole cup of butter in it. The texture was very light but not crumbly. It didn’t really need anything wussy like frosting. It was great on its own. The flavor was sweet, but not overly so. There was a definite flavor of hops and the nutty flavor of the beer really came through. I’d be interested to see what other beers taste like in this cake, and how much the flavor changes. This would be a very fun addition to a cheese board, or good with brunch. Tom enjoyed just scarfing it straight down as dessert. Yum.

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