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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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The beer in this batter makes for a deeply-colored, moist and rich coffee cake. Baked in a Bundt pan and dusted with powdered sugar, it makes a pretty presentation. Ingredients:
2 cups firmly-packed dark brown sugar (1 pound) |
2 large eggs |
1 cup unsalted butter, softened |
2 cups light beer or 2 cups dark beer |
3 cups unbleached all-purpose flour |
1 1/2 cups chopped pecans (6 ounces) |
1 cup raisins (6 ounces) |
1 tablespoon cinnamon |
2 teaspoons baking soda |
3/4 teaspoon ground cloves |
1/2 teaspoon salt |
confectioners' sugar |
Directions:
1. Preheat oven to 350°; butter and flour a 12-cup Bundt pan.
2. In a food processor, process sugar and eggs until smooth, 1 minute; add butter and process another minute; with machine running, pour beer in and process 10 seconds.
3. Transfer to a mixing bowl; add the remaining ingredients except confectioners' sugar and fold in just until combined.
4. Bake 1 hour or until toothpick comes out clean; cool in pan for 5 minutes; invert onto a rack and cool completely; dust confectioners' sugar over the top just before serving.
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