Beer Coffee Cake

June 24, 2011

Finally…  back to the baking for me. :)  After graduating from the University of Oregon Clark Honors College, I now have the liberty to blog about fun things again (not like public relations isn’t fun, or anything…..   but seriously).

So, what’s my first recipe after graduation? A beer cake, of course! What else are you going to do with that last leftover, opened can of beer from last night’s graduation party? If you’re as crazy as me, you won’t dump it down the drain – you’ll put it to use. In all honesty though, this cake was delicious. It was a total experiment, but it turned out great, and it wasn’t even that complicated to make. I also made it half whole wheat, so you could maybe even call it healthy if you really wanted to.

Here’s the recipe:


  • 1 c. packed brown sugar
  • 1/2 c. vegan Earthbalance butter, softened
  • 1/4 c. applesauce (or vegan egg replacer for 1 egg)
  • 1/2 t. cinnamon
  • 1/4 t. allspice
  • 1/4 t. ground cloves
  • 3/4 c. whole-wheat flour
  • 3/4 c. regular all-purpose flour
  • 1 t. baking soda
  • 1/4 t. salt
  • 1/2 c. chopped pecans (or walnuts)
  • 1 c. pabst (or other leftover beer)
  • powdered sugar for dusting


  1. Preheat oven to 350 degrees F.
  2. Cream brown sugar and vegan butter in a mixing bowl.
  3. Add applesauce and mix well.
  4. In a separate bow, mix together the flours, cinnamon, allspice, cloves, baking soda and salt.
  5. Alternately add the flour mixture and the beer to the creamed mixture, blending well after each addition.
  6. Stir in chopped pecans.
  7. Spoon batter into a well-oiled and floured tube or Bundt pan (I used an angel-food cake pan, which worked fine)
  8. Bake for 1 hour, or until a toothpick inserted into the cake comes out clean. Let stand for 5 minutes, then invert onto a wire rack to cool.
  9. Sprinkle with powdered sugar and place on a serving plate.
  10. Enjoy! :)

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