Saturday, June 25, 2011


I've never fettered myself to the idea that cake is just for dessert. And, when a recipe like this comes along, who could argue? These scrumptious little morsels would be right at home on your breakfast table. Not even my anti-cake husband can complain (and really, it means he's getting bacon).
In this recipe, the cake (which really does taste like pancake) is topped with a lip smacking maple glaze and, ever popular, bacon. It is a combination of flavors that has been savored and favored for maybe hundreds of years. This recipe was destined for greatness right from the beginning!
I found this recipe, credited to How to Cook Everything, at Brown Eyed Baker. I made the cake as directed. She pairs the cake with a maple buttercream (which sounds delicious), but I opted to make these with a maple glaze instead (I wanted a little more maple flavor and something reminiscent of one of my breakfast faves, maple bars). Also, I doubled the bacon. 

Adapted from How to Cook Everything/Brown Eyed Baker
Glaze: original recipe

2 cups flour
1 tbsp sugar
2 tsp baking powder
1 tsp salt
1 ½ cups whole milk
2 eggs
2 tbsp butter, melted & cooled

1 ½ cups powdered sugar, sifted
5 tbsp real maple syrup
1 tbsp cream
½ tsp Mapleine

6 slices of bacon, chopped, cooked until crisp, drained, and cooled

1.         Preheat the oven to 400°.  Line a muffin pan with paper liners and spray the paper with non-stick spray (otherwise the cake will stick).

2.         In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Set aside.

3.         In a medium bowl, whisk together the eggs and milk.  Whisk in the melted butter.

4.         Add the wet ingredients to the dry.  Whisk until just moistened and combined.  Batter may be a little lumpy (just like pancakes).

5.         Divide the batter evenly among the muffin cups.  Bake until puffed and firm to the touch, about 10 minutes.

6.         Let cool in the pan for about 5 minutes and then transfer the cakes to a rack to cool completely.

7.         For the glaze: in a medium bowl, combine the powdered sugar, 2 tbsp of the maple syrup, the cream, and the Mapleine.  Beat until smooth.  Beat in as much or as little of the remaining 3 tbsp of maple syrup as you’d like (it was vary the thickness of the glaze).

8.         Spoon the glaze onto the cooled cakes.  Top with bacon pieces (before the glaze sets).  Serve!

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