Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup maple syrup
- 1/2 cup buttermilk
- 6 strips of bacon, cooked and crumbled
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Wire rack
- Skillet for cooking bacon
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the maple syrup.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, until everything is well combined.
7. Fold in the crumbled bacon.
8. Pour the batter into the prepared cake pan and smooth out the top.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 18g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 360mg
Carbohydrates: 44g
Fiber: 0g
Sugar: 26g
Protein: 6g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- If you don't have maple syrup, you can use honey or agave nectar instead.
- If you're vegetarian, you can omit the bacon or use vegan bacon instead.
Variations:
- You can add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Instead of a cake, you can make bacon maple cupcakes by pouring the batter into a muffin tin and baking for 15-20 minutes.
- You can make a maple cream cheese frosting to go on top of the cake by mixing together cream cheese, powdered sugar, and maple syrup.
Tips and tricks:
- Make sure your ingredients are at room temperature before starting.
- Don't overmix the batter, or the cake will be tough.
- Use real maple syrup for the best flavor.
- Cook the bacon until it's crispy before crumbling it into the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can warm up a slice of cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
You can dust the top of the cake with powdered sugar or drizzle it with additional maple syrup.
Garnishes:
You can top the cake with additional crumbled bacon or chopped nuts.
Pairings:
This cake goes well with a cup of coffee or a glass of milk.
Suggested side dishes:
This cake is a dessert, so it doesn't need any side dishes.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too wet, you may have added too much liquid. Make sure you measure your ingredients accurately.
Food safety advice:
Make sure to cook the bacon thoroughly before adding it to the batter.
Food history:
Maple syrup is a traditional ingredient in Canadian cuisine, and bacon is a popular breakfast food in many parts of the world.
Flavor profiles:
This cake is sweet and savory, with a hint of smokiness from the bacon.
Serving suggestions:
Serve this cake as a dessert after a meal or as a sweet treat with coffee or tea.
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