Total time: 2 hours, plus cooling time for the cake
Servings: 16 to 20
Note: Adapted from Kiss My Bundt. This recipe calls for Tecate beer, a lighter beer in terms of color and flavor, resulting in a cake that is mild in its beer taste. The taste develops the longer the cake sits, becoming more pronounced by the second day. Using a stronger beer will result in a stronger flavor. This recipe makes 1 Big Ol' Bundt (a 10-cup capacity pan)
3 cups Tecate beer
3/4 cup sugar
1. In a large, heavy-bottom saucepan, combine the beer and sugar. Bring the mixture to a boil over high heat while whisking. Continue to boil the mixture until it is reduced to 3/4 cup plus 3 tablespoons (7.5 ounces), about 15 minutes. Immediately remove from heat and place in a bowl or measuring cup to cool to room temperature. The mixture will thicken as it cools. This makes more syrup than is required for the rest of the recipe; the rest of the syrup will keep, covered and refrigerated, up to 2 weeks.
Tecate beer cake
21/2 cups (10.6 ounces) flour
21/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter
13/4 cups (12 ounces) sugar
3 large eggs, room temperature
3/4 cup milk
1/2 cup Tecate (or other beer)
11/2 teaspoons vanilla
1/2 cup plus 3 tablespoons Tecate syrup, divided
1. Heat the oven to 350 degrees. In a large bowl, sift together the flour, baking powder and salt.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter until soft, about 2 minutes. With the mixer running, slowly add the sugar and continue to mix until the mixture is light and fluffy, 2 additional minutes. Add the eggs, one at a time, until fully incorporated.
3. In a large measuring cup or medium bowl, combine the milk, Tecate and vanilla. The milk will start to curdle — this is normal (the milk fats are reacting to the acidity of the beer). Set aside.
4. With the mixer running, add 1/3 of the dry ingredients to the butter mixture. Scrape the bowl and add 1/2 of the combined liquids. Add half the remaining dry ingredients, then the remaining liquid. Add the remaining dry ingredients and continue to mix until everything is fully incorporated.
5. Add 5 tablespoons of the Tecate syrup to the batter, stirring to combine. Pour the batter into a greased and floured 10-cup bundt pan, filling the pan about 3/4 full.
6. Bake the cake until a toothpick inserted comes out clean, about 50 minutes, rotating halfway for even baking. Invert the cake onto a cooling rack to cool.
7. While the cake is still warm, drizzle the remaining 6 tablespoons Tecate syrup over it, letting the syrup absorb into the cake. Continue to cool the cake until cool to the touch, then frost if desired.
Tecate buttercream frosting
1 cup (2 sticks) butter, room temperature
4 cups powdered sugar, sifted to remove lumps
3 tablespoons Tecate syrup
1 to 2 tablespoons milk, or as needed
In the bowl of a stand mixer, or in a large bowl, cream the butter. With the mixer running, slowly add the powdered sugar until fully incorporated. Blend in the Tecate syrup, then add milk to thin to desired consistency. This makes 3 to 4 cups frosting.
Each of 20 servings: 403 calories; 3 grams protein; 59 grams carbohydrates; 0 fiber; 17 grams fat; 11 grams saturated fat; 76 mg. cholesterol; 47 grams sugar; 138 mg. sodium.Copyright © 2015, Los Angeles Times