Bacon coffee cake

By zest in the midwest
December 6, 2010
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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


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


  • 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
  1. Preheat oven to 350. Brown the bacon pieces and set aside. Reserve a tablespoon of drippings.
  2. In a large bowl, mix the dry ingredients together. Brush a 9 inch cake pan with melted butter in all sides.
  3. Mix in the wet ingredients, including the grated apple. Stir well, until no lumps remain.
  4. Melt butter in a small saucepan. Once melted, add bacon, corn meal and 1 tablespoon of brown sugar.
  5. 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.

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