Beerless Beer “Cake” Recipe
Serves: 10-12 | Cook Time: 1 hour 15 minutes | Prep Time: 30 minutes | Total Time: 1 hour 45 minutes
Description:
This hearty, savory “cake” is perfect for brunch or a satisfying breakfast, offering a delicious combination of flavors that will surely become a family favorite. The term “beer cake” is used playfully, as the recipe contains no beer—just rich ingredients like Italian sausage, cheeses, and eggs. Despite its dense texture, it’s best served in thin slices, making it an ideal dish for gatherings, potlucks, or holiday brunches.
Ingredients:
Ingredient | Quantity |
---|---|
Italian sweet sausage | 3 links |
Green pepper | 1 1/2, chopped |
Scallion | 1, chopped |
Pimiento | 1/2, chopped |
Muenster cheese | 1/2 cup, shredded |
Cheddar cheese | 2 cups, shredded |
Eggs | 12, beaten |
Whole wheat flour | 2 1/2 cups |
Dijon mustard | 1 tablespoon |
Basil | 2 teaspoons, fresh |
Nutritional Information (per serving):
Nutrient | Amount |
---|---|
Calories | 508.3 kcal |
Fat | 30.7 g |
Saturated Fat | 13.8 g |
Cholesterol | 319.4 mg |
Sodium | 770.2 mg |
Carbohydrates | 25.9 g |
Dietary Fiber | 4.3 g |
Sugars | 1.8 g |
Protein | 33.8 g |
Instructions:
-
Prepare the Sausage:
In a large pan, heat a bit of oil and sauté the Italian sweet sausages over medium heat. Cook the sausages until they are partially cooked through. Once done, cool slightly and remove the casings. Crumble the sausage into small pieces. -
Sauté Vegetables:
Using the same pan, sauté the green pepper, scallion, and pimiento for about 5 minutes. Be careful not to brown the vegetables; they should remain tender and vibrant. -
Combine Sausage and Veggies:
Add the sautéed vegetable mixture to the crumbled sausage and stir to combine. Allow the mixture to cool slightly before moving on to the next steps. -
Mix with Cheese:
Toss the crumbled sausage and vegetable mixture with both the muenster and cheddar cheeses. The cheese should evenly coat the sausage and vegetables. -
Prepare the Batter:
In a separate bowl, beat the eggs well until frothy. Gradually add the whole wheat flour and Dijon mustard, mixing until smooth. -
Combine the Mixtures:
Add the sausage and vegetable mixture into the batter, tossing to ensure all the ingredients are coated with the batter. Stir in the fresh basil for an added burst of flavor. -
Baking:
Spoon the entire mixture into a greased tube pan. Spread it out evenly. Place the pan into a preheated oven at 325°F (163°C) and bake for about 1 hour and 15 minutes. The cake is done when a knife inserted into the center comes out clean. -
Final Touches:
Once baked, remove the pan from the oven. Use a paper towel to blot any surface fat from the top of the “cake” to remove excess grease. -
Cool and Serve:
Let the cake cool in the pan for a bit before unmolding. Once cooled slightly, slice it into thin pieces and serve warm. Enjoy your Beerless Beer “Cake” as a hearty brunch option or a savory side dish.
Tips:
- For a slightly lighter version, you can substitute part of the whole wheat flour with a gluten-free flour blend.
- This recipe is versatile—feel free to switch out the cheeses based on your preferences, or even add some fresh herbs like thyme or oregano for variation.
- This “cake” pairs wonderfully with a fresh green salad or roasted vegetables on the side.
Conclusion:
This Beerless Beer “Cake” offers a flavorful, savory experience that’s dense yet delicious when served in thin slices. Packed with protein, fiber, and healthy fats, it provides a hearty meal that will keep you satisfied throughout the morning. Whether served for brunch, a family breakfast, or at a gathering, this dish is sure to be a crowd-pleaser!