Bacon coffee cake

By zest in the midwest • December 6, 2010 • 1 Comments

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Author Notes: Yes, everything is better with bacon. But the bacon flavor is subtle here. it's a pleasant coffee cake with a firm crumb. A bit of maple butter is certainly not a bad idea. - zest in the midwest

Serves 6

Topping

5 Slices of high quality bacon, cut into lardons
3 tablespoons Unsalted butter
1 teaspoon Yellow corn meal
3 tablespoons Light brown sugar, divided

Cake

2 cups All purpose flour
1/2 cup Sugar
1 teaspoon Salt
1/2 cup Light brown sugar
1.5 teaspoons baking powder
2 teaspoons Yellow corn meal
1/8 teaspoon Cinnamon
1/8 teaspoon freshly ground nutmeg
1/4 cup Sour cream
1/2 cup Milk
1 tablespoon Maple syrup
1 Peeled golden delicious apple, grated
1 tablespoon Bacon drippings (optional)
2 Eggs

Preheat oven to 350. Brown the bacon pieces and set aside. Reserve a tablespoon of drippings.
In a large bowl, mix the dry ingredients together. Brush a 9 inch cake pan with melted butter in all sides.
Mix in the wet ingredients, including the grated apple. Stir well, until no lumps remain.
Melt butter in a small saucepan. Once melted, add bacon, corn meal and 1 tablespoon of brown sugar.
Pour cake batter into pan. Top with bacon topping. Sprinkle with remaining brown sugar. Bake for 25-35 minutes, until toothpick comes out clean. Let cool for at least 15 minutes before serving.