 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
A sweet, fruited coffee cake made with a cup of great beer added in! The beer gives it a good depth of flavour without being overbearing. Ingredients:
3/4 cup dried apricots, soaked in hot water, drained and chopped |
1 cup flour |
1 cup whole-wheat flour (pastry if you have it, regular if not) |
2 teaspoons baking powder |
1/4 teaspoon salt |
4 eggs, at room temperature |
1 1/2 cups granulated sugar |
2 tsp almond extract |
1 tsp vanilla extract |
2 tbsp apricot or apple puree |
1 cup mcauslan apricot wheat ale (or other fruited beer) |
Directions:
1. Preheat oven to 375 degrees F.
2. Grease and flour a Bundt cake pan.
3. Sprinkle 1/2 of the apricots along the bottom of the cake pan.
4. In a medium bowl, whisk together flours, baking powder, and salt, set aside.
5. Beat eggs on high speed until thick and light in color, about 3 to 5 minutes.
6. Beat in sugar until combined, then add almond and vanilla extracts.
7. Fold flour mixture into egg and sugar mixture.
8. Heat beer just until bubbles begin to rise around the edge of the pan. Add fruit puree and remove from heat.
9. Add batter, stirring gently to combine.
10. Pour 1/2 the batter into the prepared pan.
11. Sprinkle 1/2 the remaining apricots over batter.
12. Top with last of batter.
13. Sprinkle the chopped apricots over the top of the batter.
14. Bake 30 minutes. Do not over-bake.
15. Cool on rack for 30 minutes.
16. Invert onto a large platter and let cool to room temperature.
|
|