In the interest of accuracy, this is really more of a peach Arrogant Bastard Ale cake, but this is a family show, so the title has been censored to better appeal to the masses. Nonetheless, if you’ve ever purchased a bottle of Stone’s Arrogant Bastard Ale and read the passage on the back of the bottle, I will assume that you would agree that the above title is almost equally fitting.
Have you been enjoying your summer thus far, or, at the very least, the fruits of summer? Peak peach season is rapidly approaching here in Washington state, and as much as I enjoy a good peach cobbler, pie, jam, or ice cream, I’ve yet to come across a peach cake, much less one which involved beer. That said, I’ve taken it upon myself to make it happen. This recipe is adapted from the ever-delicious Sweet & Stout (congrats on their nuptials!), and I encourage you to check out their blog for myriad fantastic beer cupcakes. Depending on what part of the world you are in, I fear that you may have to wait a couple of weeks for some truly perfect peaches with which to use in this recipe. The ones I had were a wee bit less than ideal, so I simply popped them in the oven with a bit of sugar to sweeten them up a bit. An easy fix, no? I encourage you to enjoy this not-super-healthful cake whilst sitting and watching the Olympics.
Peach Beer Snob Cake
Adapted from Sweet & Stout
Makes enough to fill 8 1/2 Mason Jars
Peach Puree Ingredients:
1 lb. peaches (about 4 peaches)
1/3 cup granulated sugar
2 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 stick unsalted butter (room temperature)
3/4 cup brown sugar
1/2 cup Arrogant Bastard Ale (Stone Brewing Co.)
1/2 cup peach puree (from above)
1 large mixing bowls
1 electric hand mixer or stand mixer
8 1/2 Mason jars
To Make the Peach Puree:
Preheat oven to 350F. Wash and peel the peaches into 1″ cubes. In a mixing bowl, toss the peaches in the granulated sugar until all of the cubes are lightly coated in sugar. Transfer to a 9″x9″ glass or ceramic pan. Bake the peaches for 20 minutes or until soft, stirring halfway through.
Allow the peaches to cool for about 30 minutes. In a food processor, mix the peaches until smooth and no chunks remain. Set aside until ready to use.
To Make the Cake:
Pre-heat oven to 375F. In a large mixing bowl, beat the butter until creamy. Next, add the brown sugar and mix until well-combined. Add both of the eggs and mix until creamy. Then, add the peach puree and beer, combining again. Add the salt, baking soda, and baking powder, and mix until well-combined. Finally, add the flour, 1/2 cup at a time, and mix until well-combined.
Spread butter or spray canola oil around the inside of the Mason jars. Fill each jar half full with cake batter. Using a toothpick, spread 1/2 teaspoon of the leftover peach puree over the top of the cake batter. Place the filled jars in the oven and bake for 25-30 minutes, until the tops of the cakes are golden brown and an inserted toothpick comes out clean. Allow to cool, then serve with vanilla ice cream (recommended, but not required), and enjoy!