Ingrédients pour Beer And Date Coffee Cake
- 1 ½ cups packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Pecans
- 1 cup pitted dates
- 1 cup dark beer
- powdered sugar, for dusting
- 1 cup chopped walnuts
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Comment préparer Beer And Date Coffee Cake
- Grease and flour a 10-inch tube pan. Line the bottom with parchment paper for easy removal.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 teaspoons ground cinnamon, 1 teaspoon ground allspice, ½ teaspoon ground cloves, 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Lightly toss 1 cup chopped walnuts and 1 cup pitted dates with 2 tablespoons of the dry flour mixture to prevent them from sinking.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of beer, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the prepared walnuts and dates.
- Pour batter into the prepared pan and spread evenly.
- Bake in a preheated 350°F (175°C) oven for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Carefully remove the parchment paper.
- Dust with powdered sugar before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
222 g
Sugar
2924g
Fat
637g
Carbs
360g
