Maple Cake with Maple Frosting, Candied Bacon
Maple cake with candied bacon is eating breakfast for dessert adapted from cookbook by Lindsay Taylor, Breakfast for Dinner. Enough for 12 cupcakes or a tiny six inch cake.
Servings: 12
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup or 1 stick of unsalted butter
- 1/2 cup light brown sugar
- 2 large eggs room temperature
- 1/4 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract vanilla
- 1/3 cup buttermilk
Maple Frosting Ingredients
- 1/2 cup butter
- 4 ounces cream cheese
- 3 cups confectioner's sugar
- 1 tablespoon maple syrup
- 1/8 maple extract optional
- 2 tablespoons of heavy cream
Instructions
Cake Instructions
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- Cream together brown sugar and butter for two minutes at least.
- Add eggs one at a time. Mix on medium for 45 seconds.
- Mix in maple syrup and vanilla.
- Add in dry mixture a little at a time. Mix on medium.
- Mix in buttermilk on low speed.
- Pour into two six inch buttered-floured cake pans or 12 cupcake tins, lined.
- Bake at 350 for 18-25 minutes, or until a toothpick comes out clean.
- Cool completely prior to frosting. For the tiny cake, you can do two or four layers. This will serve up to 8 people, small pieces or 6 large pieces.
Maple Frosting
- Mix together butter and cream cheese on medium high speed until incorporated.
- Turn to low-medium speed and add in confectioner's sugar 1/2 cup at a time.
- Once sugar is added, add in maple syrup and incorporate. I didn't have maple extract and added in another teaspoon of maple syrup.
- Add in heavy cream as needed and beat for a few minutes until fluffy.
- Frosting can be refrigerated up to three days before use or frozen.
Notes
This recipe makes a tiny cake (six inch cake pans) or 12 cupcakes. Double the recipe for a whole cake, using 9 inch cake pans.