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Maple Bacon Bundt Cake Ingredients Bacon Cake 8 oz. bacon (about 8 slices), chopped (about 1 cup) Baking spray with flour 2 1/2 cups (about 10 5/8 oz.) all-purpose flour 1 1/2 tsp. kosher salt 1 tsp. baking powder 1/2 tsp. ground cinnamon 1/4 tsp. baking soda 3/4 cup (6 oz.) unsalted butter, at room temperature 2/3 cup packed light brown sugar 3/4 cup pure maple syrup 3 large eggs, at room temperature 1 cup whole buttermilk, at room temperature Candied Bacon and Pecans 1 Tbsp. unsalted butter 1/3 cup packed light brown sugar 2 Tbsp. water 1/2 cup roughly chopped pecans 1/8 tsp. cayenne pepper Maple-Bacon Frosting 1 Tbsp. unsalted butter 1 Tbsp. pure maple syrup 1 cup (about 4 oz.) powdered sugar 2 Tbsp. whole buttermilk 1/2 tsp. kosher salt Directions 1 Gather your ingredients and cook bacon: Place chopped bacon in a large nonstick skillet. Cook over medium-low, stirring occasionally, until bacon is crispy and all the fat has rendered, about 15 minutes. 2 Remove skillet from heat. Using a slotted spoon, transfer bacon to a paper-towel lined plate; set aside. Carefully pour 4 tablespoons bacon drippings into a small heatproof bowl. Discard remaining drippings. Do not wipe skillet clean. Let reserved drippings in bowl cool at room temperature until ready to use. 3 Prepare Bacon Cake: Preheat oven to 350°F. Generously coat a 12-cup Bundt pan with baking spray; set aside. Whisk together flour, salt, baking powder, cinnamon, and baking soda in a medium bowl. Set aside. 4 Place butter, brown sugar, and 3 tablespoons of the cooled bacon drippings in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and light in color, 4 to 5 minutes, stopping to scrape down sides and bottom of bowl as needed. 5 Add maple syrup to butter mixture; beat on med speed until incorporated, about 1 min. Add eggs 1 at a time, beating on med speed until just incorporated after each addition, 30 sec to 1 min per addition. 6 Reduce mixer speed to low. Beat flour mixture into butter mixture alternately with buttermilk in thirds, beginning with flour mixture & ending with buttermilk, beating until just combined after each addition. 7 Fold 1/2 cup of cooked bacon into cake batter. Spoon into prepared Bundt pan 8 Bake Cake: Bake until a wooden pick inserted in center of Cake comes out mostly clean, 45 to 50 min. Remove pan from oven, & let cool in pan on a wire rack for 10 min 9 Invert cake onto wire rack, & let cool completely, about 3 hours. 10 prepare Candied Bacon & Pecans: Add butter to nonstick skillet used to cook bacon; melt over medium. Add brown sugar & water; cook, stirring constantly, until sugar has dissolved & mixture is bubbling vigorously, about 2 min. 11 Add chopped pecans & remaining cooked bacon (about 2/3 cup) to butter mixture in skillet. Cook, stirring constantly, until liquid has evaporated, mixture has darkened & thickened, & pecans & bacon are coated, about 5 min. 12 Transfer candied bacon mixture to a baking sheet lined with parchment paper. Immediately sprinkle with cayenne. Let stand until set & completely cooled, 1 to 2 hours. Break into 1/2- to 3/4-inch pieces, & set aside. 13 Prepare Maple-Bacon Frosting: Melt butter & remaining 1 tbsp reserved bacon drippings in a medium saucepan over medium-low. Stir in maple syrup until combined. Remove from heat. Add powdered sugar, buttermilk, & salt. Whisk vigorously until completely smooth, 30 sec to 1 min. 14 Pour warm Maple-Bacon Frosting over cooled Bacon Cake. Immediately sprinkle frosting with 1 cup Candied Bacon & Pecans, decorating as desired. (Reserve remaining Candied Bacon & Pecans for another use; in refrigerator up to 4 days.) Serve. @FoodAndRecipesWithCherokee 🦉