There is a thought by some people that beer is the perfect pairing to every type of food imaginable. I believe this becomes more evident during football season. Today's post does support that theory, for this bundt cake is made with Tecate beer. It is not just in the cake, but there is a Tecate syrup that is drizzled on top.
It resembles a pound cake in texture and taste. After tasting the sweet vanilla flavor there is a subtle flavor chaser of malt that stems from the beer. Delicious with a drizzle of Tecate syrup and whipped cream, after one serving your taste-buds will crave a second piece. The recipe is for a 10 cup bundt pan and I have included a buttercream icing for those that like icing. Also, this recipe lists the brand as Tecate, but I am sure it would work for other beers, but I would not recommend a light beer.
Bring this cake out at Superbowl time, I am sure everyone will be impressed with how you have made use of the beer!
Tecate Bundt Cake
adapted from LA Times
Ingredients/Syrup
3 cups Tecate brand beer
3/4 cup sugar
Ingredients/Cake
1 1/4 tsp vanilla
1/2 cup Tecate brand beer
3/4 cup milk
3 eggs (room temp)
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup or 1 1/2 sticks of butter (room temp)
1 3/4 cup sugar
Ingredients/Tecate Buttercream
1-2 tbs milk
3 tbs Tecate syrup
4 cups powdered sugar
1 cup or 2 sticks of butter (room temp)
The syrup, since it has to be room temperature when used will be made first. Fill a saucepan with the beer and the sugar. Place over medium high heat. Stir constantly and when mixture comes to a boil, set the timer to 15 minutes. Continue to stir as the mixture boils. Once the time goes off, check the amount in the pan, it should be about 3/4 cup. If still too much, continue to boil until reduced to 3/4 cup. Remove from heat and set aside.
For the cake, preheat the oven to 350 degrees. Generously grease the interior of a 10 cup Bundt pan. Dust with flour and tap out excess.
Fill the bowl of a stand mixer with the butter. Beat until smooth and silky, stopping at intervals to scrape down the sides of the bowl. Then add the sugar in 1/4 cup increments, beating to blend after each addition. Once the sugar is incorporated, add one egg and mix for 30 seconds, until combined into batter. Repeat the process with each egg until all 3 have been mixed in.
Pour milk, beer and vanilla into a bowl and stir. Take out another bowl and sift together the flour, salt and baking powder. Add 1/3 of the sifted ingredients to the batter and fold until incorporated. Then pour half the milk mixture into the batter and mix. Repeat the process, ending with the dry ingredients, until everything is blended together.
Lastly, whisk in 5 tbs of the beer syrup. Pour batter into prepared Bundt pan and smooth the top. The pan will be 3/4 full. Place cake in oven and bake for 25 minutes and then rotate. Bake until a tester comes out clean, 20-25 minutes. Let cool in pan 20 minutes, then invert onto baking rack.
If covering in syrup and frosting, drizzle all but 3 tbs of syrup onto cake while still warm. It will drip down sides. If you are not frosting the cake, you can use all of the syrup.
For the frosting, fill a stand mixer with butter and beat until smooth and light. Sift in one cup of powdered sugar and beat on low and then increase the speed to medium. Mix until blended, stopping at intervals to scrape down the sides of the bowl. Repeat until all the powdered sugar is mixed into the butter. Add 3 tbs of syrup and mix into frosting. Then beat in 1 tbs of milk and check for consistency. If too thick, beat in an additional tablespoon. Frost completely cooled cake as desired.
Tips and Notes:
1. If you have had trouble in the past with the release of bundt cakes from the pan, try using breadcrumbs to dust the interior of the pan instead of flour.
2. Do not use butter to grease the pan, it promotes sticking. Use shortening.
3. You can leave the cake as is and save the syrup for serving.
4. The milk may curdle when mixed with the beer, but that is normal.
5. When making the syrup, the beer will foam up as you stir, so be careful it does not foam over the pan.
**LAST YEAR: Blue Corn Zucchini Bread**