maple bacon bundt cake with bacon pecan streusel

Name: Maple Bacon Bundt Cake with Bacon Pecan Streusel
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 8 ounce(s) thick cut bacon; 2 1/2 cup(s) all-purpose flour, plus extra for dusting pan; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) fine sea salt or table salt; 3/4 cup(s) unsalted butter, at room temperature; 1/4 cup(s) cooled bacon fat; 1 1/4 cup(s) granulated sugar; 1/2 teaspoon(s) vanilla extract; 1/2 cup(s) grade b maple syrup; 3 large eggs, at room temperature; 3/4 cup(s) buttermilk; FOR THE STREUSEL; 2/3 cup(s) cooked bacon; 1/2 cup(s) pecans; 2 teaspoon(s) flour; 1/4 cup(s) brown sugar; 1/2 teaspoon(s) cinnamon; FOR THE GLAZE; 4 ounce(s) cream cheese, softened; 1 tablespoon(s) unsalted butter, softened; 1/4 cup(s) firmly packed brown sugar; 2 tablespoon(s) maple syrup; 1 tablespoon(s) buttermilk; 1/3 cup(s) crumbled cooked bacon

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://brooklynhomemaker.com/2014/05/15/bacon-bundt-cake/

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yield 12 -16

cook time 1 Hr

method Bake

Ingredients For maple bacon bundt cake with bacon pecan streusel

8 oz

thick cut bacon
2 1/2 c

all-purpose flour, plus extra for dusting pan
2 tsp

baking powder
1/2 tsp

fine sea salt or table salt
3/4 c

unsalted butter, at room temperature
1/4 c

cooled bacon fat
1 1/4 c

granulated sugar
1/2 tsp

vanilla extract
1/2 c

grade b maple syrup
3 lg

eggs, at room temperature
3/4 c

buttermilk
FOR THE STREUSEL
2/3 c

cooked bacon
1/2 c

pecans
2 tsp

flour
1/4 c

brown sugar
1/2 tsp

cinnamon
FOR THE GLAZE
4 oz

cream cheese, softened
1 Tbsp

unsalted butter, softened
1/4 c

firmly packed brown sugar
2 Tbsp

maple syrup
1 Tbsp

buttermilk
1/3 c

crumbled cooked bacon

How To Make maple bacon bundt cake with bacon pecan streusel

1
Preheat oven to 350°F. Generously butter and flour a 10-cup Bundt pan. Remove the bacon from the package but do not separate the slices. With a sharp knife, cut thin strips across the slices, then break up while cooking. Cook in a heavy skillet over medium heat, stirring frequently, until well browned and crispy. Remove bacon to drain on a paper towel, and reserve bacon fat and let cool. Set aside. In a medium bowl, whisk or sift flour, 1 tsp cinnamon, baking powder and salt together and set aside. Finely chop pecans and 2/3 of your cooked bacon and combine with brown sugar, 1/2 teaspoon cinnamon, and 2 teaspoons flour. Mix well and set aside.

2
In the bowl of a stand mixer, beat butter, bacon fat and sugar until light and fluffy, about 3 to 5 minutes. If you don’t have enough bacon fat, you can use more butter. You want 1 cup of fat total. Then, with the mixer on low speed, add vanilla and maple syrup and mix until combined. Then add your eggs one at a time, scraping down the bowl between each addition. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour. Scrape down from time to time and don’t mix any more than you need to. Spread 1/3 cake batter in the pan and spread the top smooth. Add 1/2 streusel mix evenly over batter. Top another 1/3 cake batter, smooth again and repeat until all streusel and batter are in the pan. Bake for 55 to 60 minutes, rotating the cake once after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. Set cake pan on a wire rack to cool for 30 minutes, and invert cake onto rack to cool the rest of the way.
3
When the cake is completely cool, prepare the glaze. In the bowl of a stand mixer, combine cream cheese, butter, sugar, maple syrup and buttermilk. Beat vigorously until completely smooth with no visibly specks of cream cheese left in the glaze. If glaze is too thick, add more buttermilk, 1 teaspoon at a time. Place cooling rack and cake into a clean jelly roll pan or baking sheet to catch any glaze that drips off the sides. Pour or pipe glaze over cake, letting it trickle and drip down the sides. I used a squeeze bottle to help distribute glaze evenly. Sprinkle remaining bacon over the cake making sure it sticks in the glaze. Cake can be stored, covered, at room temperature for 3 to 4 days.
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