Apple Bacon Coffee Cake with Bourbon Pecan Glaze

Ingredients

8 Tbsp. ( 1 stick) butter at room temperature
2 c all-purpose flour
5 slices maple flavored or applewood-smoked bacon, diced
2 tsp. Baking soda
1 tsp. Ground cinnamon
pinch of salt
1/2 c granulated sugar
1/4 c packed light brown sugar
2 large eggs
2 Tbsp. Bourbon
1 1/2 tsp. Maple or pure vanilla extract
3/4 c buttermilk
1 medium size granny smith apple, peeled, cored, & diced (about 1 cup)
1/2 cup confectioners' sugar
2 tsp. Heavy whipping cream or half-and-half
1/4 c lightly toasted coarsely chopped pecans

Directions

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with non-stick cooking spray and set aside. Cook the bacon in a medium skillet over medium heat until lightly browned and most of the fat is rendered, 5-8 minutes. Transfer the bacon to a paper towel to drain.

Combine the flour, baking soda, cinnamon, and salt in a large mixing bowl. Place the butter and sugars in the bowl of an electric mixer with the paddle attachment. Beat at medium speed until well creamed, 2-3 minutes. Add the eggs, 1 tablespoon of the bourbon and the maple or vanilla extract. Beat on medium speed until well combined. Add the buttermilk and beat until well blended. The buttermilk mixture will appear curdled.

Add the dry ingredients to the buttermilk mixture one half at a time, beating on low speed until just incorporated. Stir the apple and all but 2-3 tablespoons of the drained bacon into the batter. Set aside the remaining bacon to top the coffee cake.

Transfer the batter to the prepared baking pan and bake for 35-40 minutes. Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes. Unmold the cake and let it cool the rest of the way before glazing it.

While the coffee cake cools, place the confectioners' sugar, heavy cream and the remaining 1 tablespoon of bourbon in a medium size bowl & whisk until smooth. Place cake on a serving platter & sprinkle the pecans & the remaining bacon over it. Drizzle the glaze back & forth over the pecans and bacon. Let the glaze set for about 30 minutes before cutting. Enjoy!
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