Frosty Beer-Infused Bundt Cake

Prepare yourselves for a taste sensation that will leave your taste buds in awe. This Frosty Beer-Infused Bundt Cake is not just a dessert; it’s a culinary adventure.

With its moist and fluffy crumb, infused with the subtle flavor of beer, topped with a delightful crumb topping, every bite promises a symphony of textures and flavors.

So, gather your loved ones, grab a slice, and embark on a journey of indulgence that will create memories to cherish.

Ingredients

• Caster (superfine) sugar: 1 3/4 cups
• Unsalted butter: 13 tablespoons (melted for frosting, softened for cake)
• Large eggs: 2
• Self-rising flour: 4 cups
• Vanilla extract: 2 teaspoons
• Ground nutmeg: 2 pinches
• Flat beer: 2 cups
• All-purpose flour: 1 1/2 cups

Instructions

Preheat oven to 350°F (175°C) and prepare a 9-inch square cake pan with parchment paper.

In a large bowl, beat together the softened butter and caster sugar until pale and creamy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the self-rising flour, nutmeg, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the flat beer.

Mix until just combined.

Pour the batter into the prepared cake pan and spread evenly.

In a small bowl, combine the all-purpose flour, remaining caster sugar, and melted butter.

Mix until just combined, then crumble over the cake batter.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool completely before slicing and serving.

Tips: For optimal results, use room temperature ingredients.

To ensure the cake is cooked through, insert a toothpick into the center.

If it comes out clean, the cake is done.

Let the cake cool for at least 30 minutes before inverting it onto a serving plate.

This will help prevent the crumble topping from sticking to the pan.

Store the cake in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Nutritional Value per Serving (1/9 cake:
• Calories: 405
• Fat: 20g (12g saturated, 6g monounsaturated, 2g polyunsaturated
• Carbohydrates: 55g (48g sugar, 3g fiber
• Protein: 5g
• Sodium: 250mg
• Potassium: 100mg
• Vitamin A: 2%
• Vitamin C: 1%
• Calcium: 1%
• Iron: 2%