Gingerbread Oatmeal Stout Coffeecake
Gingerbread Oatmeal Stout Coffeecake with Toasted Oatmeal Streusel Scented with Cardamom and Candied Lemon Peel
I love gingerbread. Using an Oatmeal Stout instead of water adds an extra dimension to this moist and tender coffeecake, highlighting the complexity and complementary nature of the spices, ginger and the roasty notes of the beer. The strudel topping can be omitted to create a great dessert cake instead for a breakfast | brunch treat.
Serves: 6–8 guests
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Dec 2011 | Issue #59
A tender Gingerbread Coffeecake made with Oatmeal Stout, and layered with a Toasted Oatmeal Streusel Scented with Cardamom and Candied Lemon Peel.
| Servings | Prep Time |
| 8 guests | 20 minute |
| Cook Time | Passive Time |
| 55 minute | 30 minute |
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A tender Gingerbread Coffeecake made with Oatmeal Stout, and layered with a Toasted Oatmeal Streusel Scented with Cardamom and Candied Lemon Peel.
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Ingredients
Gingerbread Oatmeal Stout Coffeecake Ingredients:
- 12 ounce Oatmeal Stout, such as Barney Flats Oatmeal Stout, Velvet Merlin Oatmeal Stout or other Oatmeal Stout
- 1 cup molasses not blackstrap
- 1 1/2 teaspoon baking soda
- 1/2 cup butter, unsalted at room temperature
- 1 cup sugar, turbinado, or light brown sugar, packed firmly
-
1 teaspoon
ginger, fresh, peeled and finely grated on a Microplane Zester/Grater
- 3 each eggs, extra large at room temperature
- 2 3/4 cup flour, all-purpose
- 1 tablespoon baking powder
- 1 tablespoon ginger, ground
- 2 teaspoon cinnamon, Ceylon, ground
- 1 teaspoon salt, kosher
- 1/2 teaspoon clove, ground
- 1/2 teaspoon nutmeg, freshly ground
Toasted Oatmeal Streusel Ingredients:
- 1 1/2 cup otameal, old fashioned, flaked
- 1 cup sugar, light brown firmly packed
- 3/4 cup flour, all-purpose
-
2 tablespoon
lemon zest, grated on a Microplane Zester/Grater
- 1/2 teaspoon cardamon, ground
- 1/2 teaspoon salt, kosher
- 3/4 cup butter, unsalted chilled and cut into small cubes
Servings: guests
Units:
Instructions
Gingerbread Oatmeal Stout Coffeecake Directions:
- Pour the oatmeal stout into a medium-size pot over high heat and bring to just short of a boil. Add the molasses and whisk to combine, then add the baking soda. Remove from the heat and let cool to room temperature, about 20 minutes. Next, coat a 9-by-13-inch baking pan with butter or a nonstick spray, or butter and flour a Bundt pan.
- Add the butter to the bowl of an electric mixer fitted with a paddle attachment, and cream it on medium speed until soft and fluffy. Add the sugar and ginger, and beat for 2 – 3 minutes on high speed. Add one egg at a time, until combined. Turn off the mixer and remove the bowl and paddle.
- In a sifter or fine colander, add the flour, baking powder, ginger, cinnamon, salt, clove and nutmeg, sifting into the mixing bowl. Pour the cooled Stout molasses mixture over the top of the flour and fold with a spatula until combined, making sure there are no flour spots and the batter is mixed evenly (but don’t over-mix).
Toasted Oatmeal Streusel Directions:
- Preheat the oven to 350°F | 177°C. Place the oatmeal evenly onto a sheet tray and into the hot oven. Toast the oatmeal for 8 – 10 minutes, stirring once or twice, to brown evenly. Remove from the oven and pour into a large bowl. Add the sugar, flour, lemon peel, cardamom and salt, mixing well. Once the oats have cooled, add the butter and toss/stir until pea-shaped balls of streusel form.
- Pour half of the batter into the prepared pan. Distribute half of the streusel over the top of the gingerbread batter. Pour the remaining batter over the top of the streusel, spreading with a spatula to achieve an even thickness. Arrange the remaining streusel over the cake, place into the center of the oven and bake for 40 – 45 minutes, or until the coffee cake has an internal temperature of 200°F | 93°C.
- Let the coffeecake cool, then cut and serve.
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