Maple Bacon Cake With Caramel Frosting

ROBORG

"This is a rich, sweet & savory, made from scratch cake that I baked for my last birthday. The bacon sounds weird, but it gives it a unique, bold flavor that contrasts nicely with the sweetness of the cake. Good for an indulgent breakfast pastry too!"
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Ingredients

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Original recipe yields 10 servings



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Directions

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  1. To make frosting, stir brown sugar and evaporated milk together in saucepan until sugar is dissolved.
  2. Cook over medium high heat until it reaches 235 to 240 degrees (the soft ball stage). Do not stir.
  3. Remove from heat and float butter on top.
  4. Cool (without stirring) to about 110 degrees.
  5. While frosting cools, preheat oven to 350 degrees.
  6. Cook bacon until firm but still chewy and let cool.
  7. Meanwhile, combine flour, cornstarch, sugar, salt, baking powder, and sage in large bowl and mix well.
  8. Add eggs, oil, cream, and maple syrup and mix thoroughly.
  9. Crumble cooled bacon coarsely into roughly 1/4" pieces and fold into batter.
  10. Pour batter into greased and floured bundt cake pan.
  11. Bake at 350 for 30 to 40 minutes, or until golden brown in color and toothpick comes out clean.
  12. When frosting has cooled 110 degrees, add salt and vanilla and stir until thick and creamy.
  13. When cake is done, remove from oven and let stand for 5 minutes, then turn out of pan onto wire rack to cool.
  14. Frost with caramel frosting. Add milk to frosting if it is too thick.

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