Cranberry & Beer Breakfast Bundt Cake

Cranberry sauce and beer are the secret to making this fall breakfast Bundt cake so amazingly delicious. Who says you can’t have beer for breakfast?

The last time I went to a football game was years ago and I have absolutely no problem saying that it was a completely miserable experience. To me, football games are dreadfully cold and exceptionally boring. Somewhere after the first five minutes of the game, your butt goes numb from the small frozen metal bench you are balancing your big ass butt upon, and it’s fairly safe to say, that there are not enough hand warmers in the world to make a difference when it comes to keeping your hands, feet, nose, and ears from developing frostbite. No matter how many layers you have on, in the end, it won’t make a difference. You will freeze and your only hope of survival is to numb the pain with beer. Lots and lots of beer.

Now that I’ve shared my hatred of football with y’all, let’s move on to cake. When Sue from A Palatable Pastime suggested that this month’s Bundt Bakers theme should be “Punt the Bundt,” I immediately thought, “Oh Dear Lord, I’m gonna need a beer for this one.” Not only did I decide that copious amounts of beer would be needed but that perhaps I should sneak a little into the cake as well. What I ended up with was a dense breakfast Bundt cake, filled and topped with cranberry sauce, and then drizzled with a light orange-infused icing. The texture is almost that of a pastry danish, without any yeast involved; the perfect cake to go with my early-morning beer. Hey, don’t judge me. If football is involved, you better believe there’s going to be a beer in my hand. That, and a hand warmer or two.

Ingredients:

Cake:

• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• Zest of 1 Orange
• 2 1/2 Cups All-Purpose Flour
• 3/4 Cup Beer
• 1/3 Cup Whole Berry Cranberry Sauce

Glaze:

• 1/4 Cup Whole Berry Cranberry Sauce
• 2 Tablespoons Beer
• 1 Tablespoon Honey

Drizzle:

• 1/2 Cup Powdered Sugar
• 1 Tablespoon Freshly Squeezed Orange Juice

Directions:

Cake:

1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 3 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
6. Fold the beer into the cake batter until just incorporated.
7. Spread half of the cake batter into a greased and floured Bundt pan, place a ring of cranberry sauce in the middle of the batter, and then top with the remaining cake batter and carefully even it out.
8. Bake for 35 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.

Glaze:

1. Place all of the ingredients into a microwave-safe bowl.
2. Microwave for 30 seconds and then stir to combine.
3. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.

Drizzle:

1. Sift the powdered sugar into a small bowl.
2. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.

Suggestions:

• Use homemade Tequila Lime Cranberry Sauce for this recipe instead of canned whole berry cranberry sauce.
• I used an Oktoberfest beer in this recipe. Any lager or ale will work. Pick one that you like the taste of which you think will also enhance the flavor of the cake.
• After the cake has been in the oven for 30 minutes, make sure to check on it every 5 minutes so that it doesn’t overbake.

Improvements:

• Serve this cake with beer. Preferably the same one you used to make it with.
• After you drizzle the cake, garnish it with finely chopped pecans or walnuts.

Print

Yum

Cranberry & Beer Breakfast Bundt Cake

Ingredients:

Cake:
• 3/4 Cup Unsalted Butter, Room Temperature
• 1 1/2 Cups Granulated Sugar
• 3 Eggs
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Vanilla Extract
• Zest of 1 Orange
• 2 1/2 Cups All-Purpose Flour
• 3/4 Cup Beer
• 1/3 Cup Whole Berry Cranberry Sauce
Glaze:
• 1/4 Cup Whole Berry Cranberry Sauce
• 2 Tablespoons Beer
• 1 Tablespoon Honey
Drizzle:
• 1/2 Cup Powdered Sugar
• 1 Tablespoon Freshly Squeezed Orange Juice

Directions:

Cake:
1. Preheat oven to 325 degrees.
2. Cream the butter and sugar together on medium speed for 3 minutes.
3. Add each egg one at a time, mixing 30 seconds after the addition of each egg.
4. Add the salt, vanilla, and orange zest; mix for 1 minute.
5. Using a silicone spatula, fold the flour into the cake batter until just incorporated.
6. Fold the beer into the cake batter until just incorporated.
7. Spread half of the cake batter into a greased and floured Bundt pan, place a ring of cranberry sauce in the middle of the batter, and then top with the remaining cake batter and carefully even it out.
8. Bake for 35 to 45 minutes, or until a knife comes out clean.
9. Allow the cake to cool for 15 minutes before inverting it onto a baking rack.
Glaze:
10. Place all of the ingredients into a microwave-safe bowl.
11. Microwave for 30 seconds and then stir to combine.
12. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.
Drizzle:
13. Sift the powdered sugar into a small bowl.
14. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.

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