Pumking Ale Monkey Cake (from Pennies, Pints, Pittsburgh)
For the Dough:
  • ¾ cup Southern Tier Pumking Ale
  • ¾ cup whole milk
  • ½ cup vegetable oil
  • ½ cup white sugar
  • 1 package active dry yeast
  • 1 cup pumpkin puree
  • 4½ cups all-purpose flour, divided
  • ½ tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
For the Caramel Sauce:
  • 1 cup light brown sugar
  • ¼ cup Pumking Ale
  • ¾ cup heavy cream at room temperature
  • 3½ TBSP butter at room temperature
For the coating:
  • ½ cup butter, melted
  • 1¼ cups white sugar
  • 1 TBSP ground cinnamon
To make the dough:
  1. In a large saucepan, combine the Pumking ale, whole milk, vegetable oil, and white sugar. Heat until it is hot, but stop right before it begins to boil.
  2. Remove the pan from heat and let cool 15-20 minutes.
  3. Sprinkle the yeast on the surface of the mixture and let sit for 5 minutes.
  4. Transfer this mixture to a large bowl, and stir in the pumpkin puree until it is completely combined.
  5. Gently stir in 4 cups of the flour and the ground cinnamon.
  6. Let the dough rest covered with a towel for one hour. It should be very puffy and double the size when you left it.
  7. Stir in the remaining flour (1/2 cup), baking powder, baking soda, and salt.
For the caramel sauce
  1. Next, combine the sugar and Pumking Ale in a medium saucepan, and cook over low heat until the sugar dissolves.
  2. Increase the heat to medium and bring to a boil, without stirring. Boil until the sauce is a deep amber color, about 5 minutes. Watch it, because it can burn easily.
  3. Remove the saucepan from heat and whisk in the heavy cream. Then stir in the butter. Transfer the caramel to a bowl and let cool.
To assemble:
  1. Melt the butter in a bowl.
  2. Combine the sugar and cinnamon in another bowl.
  3. Pull off small pieces of dough and roll them into slightly larger than golf sized balls. You should have about 40-45 balls. Dip each ball in the melted butter and then roll in the cinnamon sugar mixture. Place in the bottom of a greased bundt pan.
  4. Pile up all the balls until the bundt pan is filled.
  5. Pour ½ cup of the beer caramel over the coated dough balls.
  6. Bake at 375 degrees on a cookie sheet for 35-40 minutes, or until a knife inserted in the center comes out clean.
  7. Let cool 5-10 minutes, and then invert onto a large serving plate.
  8. Pull off pieces and dip into the remaining beer caramel, or slice and drizzle the caramel on top of each slice.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2014/11/pumking-ale-monkey-cake.html