Stout Bundt Cake


Servings: 10" - 12" bundt cake 

Prep Time:  15 minutes

Cook Time:  50 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Cake:

  • 1 cup oatmeal stout 
  • 1 cup dark molasses (not blackstrap)
  • 1/2 teaspoon baking soda
  • 1 cup all purpose flour
  • 1 cup rye flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • ¼ cup stem ginger, drained, rinsed and finely chopped*
  • powdered sugar, for topping

*if you can’t find stem ginger, replace with equal amount of candied ginger, finely chopped

 

Ingredients for Apple Compote:

  • 3 pounds tart apples, cored and diced, peeled if desired
  • 1 tablespoon turbinado sugar
  • 1 teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh lemon juice

Procedure:

  1. Preheat your oven to 350°F.  Place one rack in the middle of your oven.  
  2. In a large saucepan over medium high heat bring the stout and molasses to a boil. Once boiling remove immediately to ensure the molasses doesn’t burn, and whisk in the baking soda.  Allow to cool to room temperature.  
  3. In a large mixing bowl whisk or sift together both flours, baking powder and all of the spices. 
  4. In a medium mixing bowl whisk the eggs and both sugars to combine. Whisk in the oil followed by the molasses and beer mixture.
  5. Pour the wet ingredients into the dry and whisk until just combined, being careful not to overwork the batter.  Use a silicone spatula to finish mixing, scraping down the bottom and sides of the bowl to ensure there are no hidden pockets of dry ingredients. Gently fold in the stem ginger.  
  6. Prepare your bundt pan with a generous amount of non-stick baking spray or melted vegetable shortening, using a pastry brush or paper towel to ensure all of the detailed parts of the pan are coated along with the center tube. (Waiting until after the batter is prepared to do this ensures the coating you apply to your pan doesn’t run down the sides and collect in the bottom.)  Pour the batter into your prepared bundt pan and give it a few hard taps on your work surface to pop any air bubbles and level the batter.  
  7. Bake the cake for about 50 minutes or until the edges are slightly beginning to pull away from the side of the pan and a toothpick inserted into the center comes out almost clean (it’s okay if there are a few crumbs sticking to it as this is a moist cake and will continue to cook as it cools). Remove to a cooling rack and allow the cake to cool in the pan for 5 to 10 minutes. After that time, turn the cake out directly onto the rack and cool to room temperature.  Serve each slice with a large spoonful of the apple compote and dusting of powdered sugar.
  8. To make the apple compote: Place the apples, sugar, cardamom, salt and water In a large saucepan over medium-high heat. Cook, stirring occasionally, until the mixture comes to a boil then reduce the heat to low. 
  9. Continue cooking the apples for 15 to 20 minutes, stirring occasionally, until softened enough to break apart with a fork or potato masher under light pressure. Add the maple syrup and lemon juice and lightly mash the apples until you have the consistency of applesauce but with some larger pieces of apple.
  10. Simmer for another 3 to 5 minutes, covering if the mixture is reduced too far and sticking to the pan. Taste and adjust with salt and lemon as needed. Serve warm.

 

     

     

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