Gugelhupf Bierkuchen (German Beer Cake)
This recipe is from a cooking class I taught: Celebrating Oktoberfest with Beer Cuisine.
Sierra Nevada Kellerweis Hefeweizen
Paired with a Gugelhupf Bierkuchen (German Beer Cake) infused with Bock beer soaked dried fruit and a beer frosting
Infused with a Weizenbock Beer Soaked Dried Fruit and a Beer Frosting
| Servings | Prep Time |
| 8 - 10 guests | 20 minute |
| Cook Time | Passive Time |
| 45 - 55 minute | 20 minute |
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Infused with a Weizenbock Beer Soaked Dried Fruit and a Beer Frosting
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Ingredients
Beer Cake Ingredients:
- 16 ounce Aventinus Weizenbock or Bock style lager beer
- 1 cup barley malt syrup, black treacle or molasses (not black strap)
- 1/2 cup butter, unsalted preferably European style (1 stick)
- 1 1/2 cup apricots, dried chopped
- 2 2/3 cup flour, all-purpose
- 1 tablespoon baking powder
- 1 teaspoon cinnamon, Ceylon ground
- 1/2 teaspoon salt, sea
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon baking soda
- 1 cup almonds, sliced, lightly toasted
Beer Frosting Ingredients:
- 1 cup sugar, powdered
- 3 tablespoon Märzen or Oktoberfest style lager
Servings: guests
Units:
Instructions
Beer Cake Directions:
- In a medium size pot over low heat, add the lager, syrup, butter and apricots. Let the mixture come to a slow simmer, re-hydrating the dried fruit and letting all the ingredients create a syrupy mixture, about 5 minutes. Remove from the heat and let sit for 20 minutes to cool slightly.
- Preheat the oven to 350°F/177°C. Lightly grease a Bundt pan with a non-stick spray.
- In a large bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, ginger and baking soda. Add in the beer syrup mixture and fold a few turns, then add the almonds. Fold the ingredients until the batter is formed, being careful to not over mix. Pour the smooth batter into the prepared Bundt pan and place into the center of the oven and bake for 45 - 55 minutes, or the cake reaches an internal temperature of 200°F/93°C. Remove from the oven and let cool for 20 minutes, then remove the cake from the Bundt pan by flipping it out onto a cake rack.
Beer Frosting Directions:
- In a small bowl, add the powdered sugar and whisk in the Märzen lager a tablespoon at a time, until the frosting is smooth, but not too thin. Drizzle the frosting over the top edges of the slightly cooled Bundt cake. Let cool to room temperature and slice for service.
Recipe Notes
Suggested Beer Pairing:
Sierra Nevada Kellerweis Hefeweizen
Cake Variations:
- Replace the dried apricots with either raisins, currants or golden raisins, still using the Bock beer. Replace the almonds with either chopped hazelnuts or walnuts.
- Exchange the dried apricots with pitted dates and use a Doppelbock to make the beer syrup.
- To make this cake vegan, substitute the butter for vegetable oil.
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