Maple Bacon Bundt Cake with Maple Bourbon Glaze

So last weekend was my friend's birthday and I wanted to make her a cake.  For awhile she had been requesting bacon maple mini donuts, but it had to be transported to a restaurant, and I wasn't sure how well they would store or how the restaurant would  feel about me bringing in a box of mini donuts.  Maple Bacon Bundt Cake = Problem Solved. Actually, my boyfriend was so upset that he didn't get to try anym AND i washed the bowl without letting him lick the batter that I ended up making a second one.  This certainly wasn't the most attractive cakes I've made, in fact, was probably a contender for the ugliest.  But bacon? maple? Who cares?! Oh and did I mention it's topped off with candied bacon?

The cake is moist, with just enough of a hint of smokey bacon, without being odd.  I was lucky enough to have QCOM Bacon Olive Oil on hand, and I would recommend picking up a bottle for immediate personal consumption.  It's pretty delish in a vinaigrette, to fry your eggs in etc. Anyways, if you don't want to buy the olive oil, I would suggest a combination of rendered bacon fat and olive oil.  Of course you could always just use plain oil or butter if you prefer.

Candied Bacon

• 6 slices bacon
• 1 1/2 cups brown sugar

Directions
Coat each slice of bacon in brown sugar, on both sides.


Bake on a foil lined cookie sheet (I do not think this will be a pleasant clean up if you don't line!) on the top rack at a 375° pre heated oven

Take off sheet to cool.  Use a sil-pat if you have one, if not I'm sure a plate would work fine.  Allow to cool, then mince or small dice it, if desired.

Maple Bacon Bundt Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (8 tbsp.) unsalted butter, room temperature, plus more for pan
• 1/2 cup packaged dark-brown sugar
• 2 large eggs
• 1/2 cup bacon olive oil (or desired fat - bacon fat, olive oil, butter)
• 1/2 cup plus 2 tablespoons pure maple syrup, plus more for drizzling
• 2 teaspoons pure vanilla extract
• 1 1/4 cup plain Greek yogurt

Directions

1. Preheat oven to 350 degrees. Butter a 10-inch Bundt pan. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, and salt.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at time, beating well after each addition. Beat in 1/2 cup maple syrup, oil, and the vanilla. Add flour mixture in 3 additions, alternating with the sour cream, beating until just combined after each addition. Scrape batter into prepared pan.
3. Bake until golden brown and a toothpick inserted into center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack for 15 minutes. Invert onto rack to cool completely.

Bourbon Maple Glaze
I apologize if the amounts of these ingredients aren't exact.  I started with powdered sugar and just kept throwing stuff in tablespoon by tablespoon.  

Ingredients

• 1 cup powdered sugar
• 3 tablespoons maple syrup
• 1 1/2 tablespoons bacon olive oil
• 1 1/2 tablespoons bourbon whiskey

Whisk together until lump free. Thin with water if necessary.

Once your cake cools, pour the glaze over and top with candied bacon.