Cranberry & Beer Breakfast Bundt Cake – #BundtBakers

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 ya’ll, 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.

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?

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

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?

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.

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?

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.
  • Use a Silicone Pastry Brush to brush the cranberry, beer, and honey glaze onto the Bundt 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.

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?

Improvements:

  • Serve this cake with beer. Preferably the same one you used to make it with.
  • I used a Traditional Bundt Pan for this cake. However, you could also use a smaller decorative Bundt pan as well.
  • After you drizzle the cake, garnish it with finely chopped pecans or walnuts.

Cranberry & Beer Breakfast Bundt Cake

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.
  10. Glaze:
  11. Place all of the ingredients into a microwave-safe bowl.
  12. Microwave for 30 seconds and then stir to combine.
  13. Brush the liquid over the entire cake and then arrange the remaining cranberries on top of the cake.
  14. Drizzle:
  15. Sift the powdered sugar into a small bowl.
  16. Add the orange juice, whisk until smooth, and then drizzle over the glazed cake.
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I’ll be joining the Fiesta Friday Link Party (Hosts – Cooking with Aunt JuJu & Spades, Spatulas & Spoons)and the Weekend Potluck today. Head on over to see what everyone else is bringing to the celebration.

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?

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about Bundt Bakers can be found on our home page.

And don’t forget to take a peek at all of the Bundts the other talented bakers have baked this month: