Hey, Oakland! Did you know that today is National Beer Day
and National Coffee Cake day! I thought surely I'd be able to find a coffee cake recipe that actually tastes like coffee...
...
and has beer in it, too!
The internet has everything, after all. And while I found several boozy coffee cake recipes, none that offer both a stimulant (caffeine) and a depressant (alcohol)... #sweetonoakland to the rescue! Try this out and let me know what you think. Better yet, invite me over to try a slice!
Recipe for The Town's Hi/Lo Coffee Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 cup brown sugar
- 1 cup (2 sticks) butter
- 2 eggs
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 cup lightly toasted, chopped pecans
- 1/2 cup chopped dried figs
- a pinch of sea salt
- 1 cup of Linden Street Brewery's Glow Pilsner
- 1 cup of strongly brewed Mr. Espresso coffee
- Powdered sugar (optional)
Directions:
Preheat oven to 350 degrees fahrenheit. Grease a 10 cup Bundt pan* with butter and dust with flour. Set aside.
Sift together dry ingredients - flour, baking powder, salt, cinnamon, cardamom - and set aside. Dust the chopped figs with some of this dry mixture.
In a large bowl with an electric mixer, cream the butter with the sugars until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well.
Fold in the dry ingredients alternatively with the beer and coffee; blend well.
With a wooden spoon, stir in the nuts and figs, mixing well and scraping down the sides of the bowl 1 to 2 times.
Spoon batter into a well-greased and flour dusted 10 cup Bundt pan. Bake in a preheated oven for 1 hour, 10 minutes until brown and a toothpick comes out clean. Let your hi/lo coffee cake cool in the pan for about 20 minutes; un-mold the cake and allow to cool completely on a wire rack before serving. Dust with icing sugar, if desired.
What will you have on the side: coffee or beer?!
Enjoy.
* If you don't have a Bundt pan, you can use any of the following alternatives: 9x13-inch baking pan, 2 9-inch round cake pans, about 18-24 cupcakes, 1 9-inch tube pan, 2 11x7-inch baking pans, or 1 10-inch springform pan. Check for doneness more frequently (e.g. 20-24 minutes for cupcakes) if using a shallower pan.
