Irresistible Maple-Bacon Bundt Cake: A Step-by-Step Guide

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Add Maple Syrup and Bacon

Gently fold in the maple syrup and crumbled bacon until evenly distributed throughout the batter. The maple syrup infuses the cake with a rich flavor, while the bacon adds a savory contrast.

Bake the Cake

Pour the batter into the prepared Bundt pan, spreading it evenly. Tap the pan on the counter to remove any air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Prepare the Maple Glaze

While the cake cools, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve a pourable consistency

Glaze and Serve

Once the cake has cooled completely, drizzle the maple glaze over the top, letting it cascade down the sides of the Bundt cake. Allow the glaze to set for a few minutes before slicing and serving.

Ingredients Preparation

To make this decadent Maple-Bacon Bundt Cake, gather the following ingredients: 2 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, ensuring all the nooks and crannies are covered to prevent sticking. This preparation step is crucial for a flawless release of the cake after baking.

Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately ensures even distribution of leavening agents, which helps the cake rise uniformly

Cream Butter and Sugars

In a large mixing bowl, using an electric mixer on medium speed, cream the softened butter, granulated sugar, and brown sugar until light and fluffy

Add Eggs and Vanilla

Add the eggs to the butter mixture one at a time, beating well after each addition. Then, mix in the vanilla extract. The gradual addition of eggs helps maintain the emulsion, ensuring a smooth batter.

Incorporate Dry Ingredients and Buttermilk

Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing, which can result in a dense cake.