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Glazed Apple Bacon & Maple Cake Recipe

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The glazed apple bacon & maple cake was designed to give you the satisfaction of a pancake, bacon and egg breakfast in cake form, and apparently that also includes the pleasing aroma. Check out the recipe after the break and try it out for yourself.

10 strips of Bacon Freak “Baby Bubba’s Butcher Block Apple Cinnamon Bacon (8 slices to be used in the making of the cake and 2 slices left over for a topping garnish)

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

6 tablespoons unsalted butter at room temperature

2/3 cups sugar

3 large eggs

3/4 teaspoon maple extract

3/4 cups buttermilk

1 cup peeled, diced apples

1/2 cup pecans, coarsely chopped

Ingredients For The Glaze:

6 tablespoons confectioners’ sugar

3 tablespoons maple syrup

A pinch of cinnamon

Directions:

First, be sure that your oven rack is in the middle / central position.

Pre-heat the oven to 350 degrees.

Use butter or cooking spray of your choice to coat an 8-inch-square pan.

Now In a large skillet over medium heat, cook bacon, turning several times, until browned and crisp, 6 to 8 minutes.

Place the cooked bacon on a plate, between a couple of paper towels in order to remove excess bacon grease.

Chop 8 of the bacon slices finely, being sure to set 2 pieces aside for garnish.

Now in a large mixing bowl, combine the flour, baking soda, salt and cinnamon.

In another large mixing bowl, using an electric mixer, cream the butter and sugar.

Now add the eggs and maple extract to bowl #2 and beat at medium speed until light.

Reduce speed to low and add the buttermilk. Beat until well-blended.

Now add what you have beaten in bowl #2 to the dry ingredients in bowl #1 and beat till the contents are fully mixed and consistent in consistency.

Stir in the apples, pecans and bacon.

Pour the batter into the pan and smooth out the top with a spatula.

Bake for 40 to 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean.

Transfer the cake to a rack and cool for 10 minutes.

Now take the cake out of the pan Un-mold the cake and place on a rack to cool to room temperature before icing.

In a small bowl, whisk confectioners’ sugar, maple syrup and cinnamon until smooth and clinging to the back of a spoon.

Now using a spoon; drizzle the icing in a “back-and-forth” motion across the cake.

Sprinkle with the reserved 2 slices of chopped bacon.

Allow to set for at least 30 minutes before serving.

Enjoy!

(Bacon Cookbook via Bacon Today)

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