Cook the Book: Plum Biercake
"The cake was dark and spicy, and the unique flavors of the beer came through beautifully."
This Plum Biercake from The Boozy Baker by Lucy Baker is a dessert that brings together the summery flavors of sweet plums with the deep, wintry flavors of gingerbread. The thick batter is enriched with dark beer to make for an incredibly moist cake and an intriguing flavor that varies depending on the beer you use.
I tend to keep my fridge well-stocked with beer in the summer months, but when it came time to bake this, I realized I just had lighter-style lagers and pilsners on hand. But before heading out to my local beer store, I took one last look in the very back of the fridge and found a lone can of Monk's Blood that I had entirely forgotten about. This high-alcohol Belgian style dark ale is brewed with vanilla, Mission figs, and cinnamon and couldn't have been more ideally suited to this baking project.
The batter came together in just a few minutes and once the plum slices were elegantly arranged on top, I popped it into the oven and enjoyed the rest of the beer (that didn't find its way into the cake). When the cake was finished baking, the plum slices had sunk just slightly into the batter and the surface was quite similar to that of a tarte tatin. The cake was dark and spicy, and the unique flavors of the beer came through beautifully. My only regret was not having another can or two of the Monk's Blood to serve along with the cake since this sweet, strong beer would have been the ideal accompaniment.
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Cook the Book: Plum Biercake
About This Recipe
|Yield:||6 to 8|
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 pound (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg
- 3 tablespoons molasses
- 1 cup German doppelbock beer
- 4 small plums, halved lengthwise, pitted, and cut into wedges
Preheat the oven to 350°F. Butter a 9-inch round (or square) baking pan or spray it with nonstick spray. Dust the pan with flour and tap out the excess.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and molasses. Alternately add the flour mixture and the beer to the butter mixture, beginning and ending with the flour. Beat just until smooth and combined.
Pour the batter into the prepared pan. Arrange the plum slices in rows on top of the batter. Bake the cake for 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, then cut into squares and serve.