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Filled with walnuts and dates, this spicy coffee cake gets its leavening from beer.

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes


  • 2 cups packed dark brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 3 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 2 cups chopped dates
  • 2 cups beer
  • Powdered sugar


Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition.

Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture.

Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan.

Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate.

Yield: 8 to 10 servings

Recipe Source: Encyclopedia of Creative Cooking by Charlotte Turgeon (Crown Publishing)
Reprinted with permission.

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