Everyone I know has those amazing memories etched deeply into their minds of waking up to the wafting aroma of pancakes and bacon cooking in the kitchen and sitting down to enjoy a plate just seems to make the day feel like a pleasant dream come true for so many of us.
Well that’s exactly what this cake is designed to recreate for you during those unfortunate circumstances when a full on pancake, bacon and eggs meal isn’t strategically possible or time schedule feasible.
Glazed Apple Bacon & Maple Cake
Ingredients For The Cake:
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
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.