This savory little brew cake is sure to be a clear favorite in the male arena—so much so, that you may find it works as well for Monday night football as it does for your next tea or brunch.
It’s from my new book, Easy As Pie Pops: Small in Size and Huge on Flavor and Fun. It comes out November 12th, but you can pre-order it now online or from one of your favorite local bookstores.
The butter and cheese are extra creamy and perfectly seasoned with the garlic and onion. You can use any lager-style beer, which is best for this application because of its subtle bitterness and hop levels. It’s another great pairing with any black tea.
Butter, Beer & Cheese
Yield: 8 mini loaves or one 9″ X 5″ (22 X 12 cm) loaf
1 tbsp (14 ml) olive oil
½ C (75 g) finely chopped yellow onion,
¼ tsp freshly ground black pepper
1 garlic clove, minced
3 C (298 g) all-purpose flour
3 tbsp (36 g) sugar
2 tsp (7 g) baking powder
1 tsp salt
¼ C (12 g) chopped green onions
½ C (60 g) shredded Monterey Jack cheese
1 C (130 g) shredded sharp cheddar cheese
1 (12 oz [340 ml]) can lager-style beer
6 tbsp (86 g) melted butter
Preheat the oven to 375°F (190°C). Grease and flour an eight-loaf linked mini loaf pan or one 9 x 5-inch (22 x 12 cm) loaf pan.
Heat the oil in a small skillet over medium-low heat. Add the onion to the pan and cook, stirring occasionally, for 10 minutes, or until browned. Stir in the pepper and garlic and cook for 1 minute.
Combine the flour, sugar, baking powder and salt in a large bowl, stirring with a whisk; make a well in the center of the mixture.
In a separate bowl, stir together the onion mixture, green onions, Monterey Jack and cheddar cheese and beer; pour into the well of the flour mixture, stirring until just moistened.
Pour the batter three-quarters of the way full into each mini loaf pan and drizzle half of the melted butter over each mini loaf. Bake for 15 minutes, then pour the remaining melted butter over the mini loaves and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center comes out clean. If using a 9 x 5-inch (22 x 12 cm) pan, bake for 20 minutes, add the butter, then bake for 20 more minutes.
Let cool for at least 15 minutes in the pan before transferring to a cooling rack. Serve warm with butter.