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Cherry Beer Cake Recipe

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Cherry Beer Cake Recipe

© 2007 Peggy Trowbridge Filippone
The beer gives a richness to this surprisingly light cake. Maraschino cherries line the bottom of the Bundt pan with the batter poured on top, creating a cherry upside-down cake. The icing is also made with beer, but you'd never know it by taste.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 3/4 cup (about) maraschino cherries, divided use
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 eggs, at room temperature
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons butter, melted
  • 1 cup cherry wheat beer (see Note), plus 2 Tablespoons (divided use)
  • 1 cup confectioners' sugar (powdered sugar)

Preparation:

Preheat oven to 375 degrees F. Grease and flour a Bundt cake pan. Cut about 16 of the cherries in half lengthwise and arrange them in the bottom and up the sides of each of the small channels in the bundt pan. You should have 8 evenly-spaced rows in spokes going outward from the center tube. Chop enough of the remaining cherries to make 1/4 cup, squeeze dry in paper towels, and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat eggs on high speed until thick and light in color, about 3 to 5 minutes. Beat in sugar 1/4 at a time until combined, then add vanilla extract.

Using a large spatula, fold flour mixture into egg and sugar mixture.

Heat 1 cup of the beer just until bubbles begin to rise around the edge of the pan. Add warm beer along with melted butter to the batter, stirring gently to combine. Pour batter into the prepared pan being careful not to dislodge cherries. (Batter will appear to be thin.) Sprinkle the chopped cherries over the top of the batter (they will sink to the bottom).

Bake 30 minutes. Do not over-bake. Cool on rack for 10 minutes, and loosen cake around the inner and outer edges of the pan with a thin spatula. Invert onto a large platter and let cool to room temperature.

Whisk together confectioners' sugar and 2 Tablespoons of the beer until smooth. Scrape the icing into a zip-top bag and squeeze out the air. Snip a tiny corner from the bottom of the bag and drizzle the icing in between the rows of cherries.

Yield: 10 servings

Note: You may substitute cherry lambic or a light, sweet porter beer.

Cherry Beer Cake Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Loved it!, Member collectiblegal

This cake was as delicious as it was pretty. Someone else noted a strong underlying beer flavor, but my version had none at all. Everyone loved it. It is in my keeper file to make often. --cg

6 out of 6 people found this helpful.

See all 3 reviews

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