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100 Ways to Use Beer in Food and Drinks: #14 Cake

Posted by on October 3 2012 in Desserts, Drinks, Recipe

Upon skimming through the latest version of Cooking Light, we fell upon a “breads” section—correction—”quick breads” section. You’re wondering why I’d be skimming through Cooking Light? The gf has a subscription and you do know I’m watching my girlish figure… Anyway, we decided to go with the maple stout “quick bread” recipe since I had some of my homebrew stouts left.

But first: I’ve come to the conclusion that the jerks at Cooking Light have some gall to call this thing bread…er “quick bread.” I have no f’ing clue what the hell quick bread is, but this thing is cake…and I’m proud of it. I’m not doing research on what quick bread is either—I don’t want to know. Okay, now we can move on.

I got out my Vanilla Cafe Con Leche Stout and we started baking. Typically, when the two of us do some form of cooking/baking, there is an ample amount of bickering  (and in my case, exaggerated *sighs*) occurring.  However, this time we did well as a team; I had a good feeling about this.

The cake came out really well, with rave reviews from the fam. Probably the best of these cooking with beer recipes to date.  I claim fame to this recipe for two reasons:

(1) The Beer: the brew we used is a homebrew (surprise surprise). This brew has half a pound of espresso, one bourbon soaked vanilla bean, and lactose powder. The stout hits you first with a bitter coffee flavor, then you taste nutty undertones (from the barley and complemented by the espresso) and get the vanilla flavor that is accentuated (dollar word) by the lactose—making it a little sweet. It really is almost like drinking a slightly sweet coffee. In the cake, the nuttiness of the beer really comes out and gives the cake something extra that really goes well with the maple flavor.

(2) The glaze: the first thought was put walnuts baked into the top of the cake. Problem: no walnuts. We went on to the glaze, then found hazelnuts, which were caramelized and then mixed in with the glaze. The glaze paired well with the extra flavor that the beer gave to the cake.

With that, I bring you the Cafe Con Leche Maple Stout CAKE. It has the moist texture of a cake, the sweetness of a cake, which means…it is a cake! With this adapted recipe (beer included), you will get a sweet cake with nutty undertones, and even a subtle coffee flavor. What best to put on top of the cake but a sweet glaze with caramelized hazelnuts! You’re welcome.

Vanilla Cafe Con Leche Stout

Grains:

  • 6.6 lbs Briess Golden Light DME
  • .75 lbs Chocolate Malt
  • 1.25 Belgian Special B
  • .5 Black Patent Malt
Hops:
  • 1 oz. East Kent Golding
  • 1 oz. Williamette
Yeast:
  • Wyeast 1084: Irish Ale
Other Additives:
  • 1 lb. Lactose Powder added during last ten minutes of boil
  • 3/4 Madagascar Special Vanilla Bean added during last ten minutes of boil
  • 1/4 Madagascar Special Vanilla Bean “dry hopped” during secondary fermentation
  • 1/2 lb Espresso

Cafe Con Leche Maple Stout CAKE:

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons softened butter
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Vanilla Cafe Con Leche Stout
  • 1/2 cup fat-free sour cream
  • 5 tablespoons maple syrup (or whatever kind of syrup you have in the closet) …we did use the real sh*t though…
  • 5 tablespoons powdered sugar
  • 1 teaspoon cinnamon
  • Hazlenuts
Preheat oven to 350 degrees.
First – mix dry ingredients (flour, baking soda, baking powder, and salt). In seperate bowl, mix dark brown sugar and butter (softened) with a mixer (high speed). In same bowl, add eggs, beat on high with mixer, add vanilla. In another separate bowl, mix beer, sour cream, and 1/4 cup of syrup. While using the mixer at low speed, rotate adding the flour mixture and the beer mixture to the brown sugar and butter.
Second – Grease pan with cooking/baking spray and flour. Then, put the delicious mixture that we call CAKE BATTER into a loaf pan (9 x 5 in works well). Bake in oven for 40 – 45 minutes (until a toothpick comes out clean).
Third – lick the mixers and other utensils. Then, put some butter and sugar on a pan, toss on the chopped hazelnuts, and cook until caramelized.  There is a fine line between burnt and caramelized, so be careful. Then, get another bowl out and fill with the powdered sugar. Mix in the rest of the syrup. You’ll likely notice that the mixture is pretty thick. We thinned it out with water, but this is what I would change—thin it out with your stout! Finally, toss in your caramelized hazelnuts and drizzle the glaze over the cake. Enjoy!
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2 Responses leave one →
  1. October 3, 2012

    I think it’s called “bread” so people don’t feel so bad about eating “cake”

  2. October 4, 2012

    Okay…I’m good with that. As long as we still use “qoutes” to explain it.

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