Maple Bacon Coffee Cake

March 22, 2013 2:00 am Published by 3 Comments

maple-bacon-coffee-cake
Bacon for breakfast is a pretty standard thing in a household of bacon lovers. But standard is pretty boring, if you ask me! If you’re looking for a dish to liven up your bacon breakfast, this Maple Bacon Coffee Cake is definitely what you need. It’s a simple recipe with simple ingredients that are most likely already stocked in your kitchen pantry. Each bite of this aromatic coffee cake will have you wishing it would never end. You’ll find that the savory-sweet maple bacon compliments the maple, brown sugar, and cinnamon-enriched cake perfectly. So grab a cup of Maple Bacon Coffee, and go start making your new breakfast true love!

Cake Ingredients:
1/2 cup Vegetable Oil
2 Beaten Egg
1 cup Milk
3 cups All Purpose flour
1 cup White Sugar
1/2 cup Brown Sugar
2 Tbsp Maple Syrup (the darker, the better)
2 tsp Baking Powder
1/2 tsp Salt
Chopped Candied or Maple Bacon

Topping Ingredients:
1 cup Brown Sugar
4 Tbsp All Purpose Flour
2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
3-4 Tbsp Bacon Grease
1 Tbsp Maple Syrup
Finely chopped Candied or Maple bacon

maple-bacon-coffee-cake

Lay out your bacon strips on a foil-lined baking sheet. Place in the oven, then set your oven to 400 degrees. Set your timer for 20 minutes. Bacon will cook as the oven pre-heats, but be sure to keep an eye on it as sugary bacons can easily burn.

When your bacon is done cooking, lower your oven down to 375 degrees.

Transfer strips to paper towel-lined baking sheet and allow strips to drain excess grease. Pour the bacon grease from the tray into a bowl or cup and set aside. Chop 3/4 of your bacon into medium chunks and the remaining 1/4 into small bits.

Prepare a 13″ x 11″ baking dish with butter or non-stick spray.

Mix together vegetable oil, beaten eggs, and milk into a large bowl. Sift in the four, sugar, powder, and salt then mix until the batter is chunk-free and smooth. The batter will be pretty thick. Pour into your prepared pan.

To make the topping, combine the brown sugar, flour, cinnamon, nutmeg, ginger, and bacon bits into a small bowl. Making sure the bacon grease is still warm, pour the grease and the maple syrup over the sugar mixture. Mix together making sure all the sugar gets incorporated with the grease and syrup. Sprinkle the topping onto the cake batter and, using a fork, gently mix in some of the topping into the cake dough. This will create delicious gooey spots inside the cake.

Bake for 30-35 minutes. I recommend that you let the cake cool for a few moments before serving as the gooey topping can be VERY hot once it comes out of the oven. I know it’s going to smell irresistible, but trust me: You don’t want to burn your mouth! Serve with a cold glass of milk or a warm cup of Maple Bacon Coffee and enjoy!


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This post was written by Piggy Piggy Princess

3 Comments

  • Heidi L says:

    I made this for a church breakfast and ended up throwing out an entire industrial size tray. It wasn’t very good. The cake was very dense and heavy and the use of bacon grease in the topping just made the whole thing smell and taste like grease. It has potential to be good but needs many adjustments.

    • Bacon Babe says:

      I’m sorry that your attempt at our recipe didn’t come out how you thought it would. Doubling, tripling and quadrupling recipes with heavy cake batters can be tricky as cooking a large portion of cake can leave the edges dry and the middle undercooked. We created this recipe with these proportions to ensure that you get the best tasting coffee cake. We recommend that instead of making one large batch, that you make a couple of smaller batches. Traditionally coffee cake is meant to be a complete breakfast item, so it is supposed to be more of a dense, filling cake. When using the bacon grease, a little can go a long way so when using more than one serving, it can be too much.

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