Beer cake
This dense beer cake with cinnamon, nutmeg and walnuts is a lovely alternative to coffee cake. Use a dark, full-flavored beer that will show up well in your cake. I used acacia honey and you can use other nuts instead of walnuts if you prefer.
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Heat the oven to 350 degrees. Butter and flour a 9 1/2 -inch springform or cake pan.
Beat the butter, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each, until fully incorporated. Beat in the milk, beer and lemon zest, then whisk in the honey. The batter will look separated at this point, but will come together when the dry ingredients are added.
Sift together the flour, baking powder, soda, cinnamon and nutmeg, then whisk into the wet ingredients.
Gently fold in the nuts and lightly spoon the batter into the pan. Bake 35 to 40 minutes if using a regular cake pan, or 45 to 50 minutes if using a springform, until dark golden and a skewer poked into the middle comes out clean. Leave in the pan to cool for 10 minutes before turning out.
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