Ingredients for our made-from-scratch Bundt cake include a pecan-cinnamon filling and your favorite beer for a rich, nutty flavor.
Texas-Style Beer Cake
- Prep Time 25 min
- Total 2 hr 50 min
- Servings 12
- Ingredients 16
Ingredients
Filling
- 3/4 cups pecans
- 1/3 cup granulated sugar
- 1 3/4 teaspoons ground cinnamon
Cake
- 3 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 1/2 cups sour cream
- 1/2 cup beer (any variety)
- Powdered sugar, if desired
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour, or generously grease with shortening and lightly flour.
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Step2Arrange pecans on ungreased cookie sheet. Bake 7 minutes or until aromatic. Set aside to cool. Chop pecans; toss with remaining filling ingredients. Set aside.
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Step3In medium bowl, mix flour, baking powder, baking soda, salt and nutmeg; set aside.
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Step4In large bowl, beat butter, 1 cup granulated sugar and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. On low speed, beat in sour cream until blended. On lowest speed of mixer, alternately add flour mixture and beer, beating until well blended.
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Step5Using about 1 1/2 cups batter, make small ring of batter around bottom of pan. Sprinkle half of the filling over batter. Repeat with another 1 1/2 cups batter and remaining filling. Cover with remaining batter.
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Step6Bake on center oven rack 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition
Nutrition Facts are not available for this recipe
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