Cream Ale Vanilla Bean Bundt Cake

• porciones: 12-14

Ingredientes

Cake:

2 1/2 cups cake flour

1/4 tsp baking soda

1/2 tsp fine sea salt

1 1/2 cups granulated sugar

1 cup unalted butter, melted and cooled

3 large eggs

1 vanilla bean, divided, for use in both the cake and the frosting

4 oz cream ale

Frosting:

1 cup confectioners' sugar

3 oz cream cheese, softened

6 tsp whole milk

Instrucciones

Preheat the oven to 350F. Grease a Bundt pan with butter and dust with all-purpose or cake flour.

Stir together the flour, baking sode, and salt in a medium bowl.

Add the sugar and melted butter to the bowl of an electric mixer. Mix on medium until combined, about 1 minute. With the mixer on low, add the eggs one at a time, increase the speed to medium and mix unitl the eggs are blended into the batter, about 30 more seconds.

Stir in the vanilla bean. Scrape the inside to gather about one quarter of the vanilla bean paste and set aside for the frosting. Scrape the rest of the paste from the bean and add it to the mixer.

With the mixer on low, pour in the beer. Scrape the side of the bowl as needed and continue to mix until smooth, about 30 seconds.

Add the dry ingredients to the mixer a little at a time and mix just until everything is combined, about 30 more seconds.

Pour the batter into the prepared pan. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the pan cool on a cooling rack for 30 minutes. Use a knife to loosen the edges of the cake. Place a serving plate over the bottom of the cake pan and invert to relesae from the pan. Let the cake cool completely, about 1 hour.

To make the frosting, add the confectioners' sugar, cream cheese, and reserved vanilla paste to the bowl of a mixer. Blend on medium and then medium high until a thick paste forms, about 2 minutes.

Add the milk, 1-2 tsp at a time, increasing the speed to medium-high between each addition. Mix until the frosting begins to lighten and becomes thin enough to spread over the cake, about 1 more minute.

Once the cake is cool, pour the frosting over the top and use a spatula to gently spread it to drape over the sides. Serve right away. Store leftovers in the refrigerator for up to 2 days.

Notas

Food on Tap: Cooking with Craft Beer