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Coka Moka Stout Bundt Cake
I like Bundt cakes, especially ones made without icing that count on quality ingredients for flavor. I also like the way a bundt cake transports so easily in my 19-cup 10-inch square Rubbermaid.
This recipe started as a recipe from CraftBeer.com. I modified it just a bit. It is very tasty and always disappears fast.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, stirring gently until thick, creamy and smooth.
Pour into greased bundt pan and cook at 350 for 55 minutes, or until the cake top is pulling away from the pan.
Cool for ten minutes and turn out onto wire rack.
Sift a dusting of confectioner's sugar over the top.
Bundt Pound Cake
Serve with a dusting of powdered sugar. Fruit, whipped cream and ice cream also work well.
Preheat oven to 350 degrees. This cake will need to cook for about 55 - 70 minutes, until a skewer comes out clean.
Pour into well-greased (spray PAM or similar is perfect) and floured bundt pan. Cook 55 minutes or more, until skewer comes out clean.
Invert cake onto cooling rack. If cake resists, cool in pan for 10 minutes and invert again.
Miniature CakesVera Bloom, in her 1944 autobiography There's No Place Like Washington, suggested that little cakes made from cream-puff paste and filled with vanilla custard and hot chocolate icing or hulled strawberries and sweet whipped cream are excellent for entertaining. I believe she is referring to Puff Pastries.
Maura Enright, Proprietor
Author: Maura Enright
©2012 - 2016 by Maura Enright
Last updated: July 2016
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