Your favourite breakfast flavours in one delicious cake! Banana cake with a maple sugar glaze topped with chopped candied bacon.
I tossed around some ideas with buddies — the whole thing from lemon thyme to coffee orange, but none have been specially interesting to me. So, off I went to Google.Tthe primary link I clicked on led me to a few exciting alternatives. Chocolate and olive? Eww, no thank you. Banana William Maxwell Aitken changed into on that list, and i found it exciting. Ryan insisted it became the combo I should go with, so I did.
Until, of route, you count the microwave kind, that you absolutely shouldn’t. I couldn’t truely come up with a purpose why. I imply, 1st baron beaverbrook is like the fine thing available (subsequent to chocolate cake, of course). I guess I just never got round to creating it. Evidently, this meant studies had to be executed at the “exceptional” manner to make Bacon.
INGREDIENTS :
Bundt Cake:
- 2 tsp vanilla
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 1/2 cups overripe bananas mashed, approx 4 medium
- 1 cup buttermilk room temperature
Glaze:
- 1 1/2 cups powdered sugar
- 5 Tbsp pure maple syrup
Candied Maple Bacon:
- 4 slices bacon
- 1 Tbsp pure maple syrup
- 1 Tbsp + 1 tsp light brown sugar packed
INSTRUCTIONS :
Bundt Cake:
- Preheat oven to 350F and grease a 10-12 cup bundt pan with cooking spray.
- In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla and mashed bananas. Beat well to combine.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of buttermilk). Fully incorporating after each addition. Do not overmix.
- Add some batter into your prepared pan and press it into the cracks of the bundt pan with a small spatula. Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
- Bake for 60-70mins or until a toothpick inserted into the center comes out mostly clean.
- Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Glaze:
- Whisk powdered sugar and maple syrup until smooth. Thick but pourable. Pour over cooled cake.
Candied Maple Bacon:
- Preheat oven to 350F. Line a baking sheet with aluminum foil and top with a wire rack.
- Place maple syrup and sugar into a medium bowl and mix until combined. Add bacon slices and mix with your hands until coated.
- Place strips of bacon onto wire rack and bake for 25-30mins or until browned and crisp. Remove from wire rack and place on parchment lined baking sheet to cool. Chop and sprinkle over top of glazed Bundt cake.
