Apple Maple Bacon Bundt Cake
Recipe Courtesy of Marie Flanagan
Yield: Serves 12-16
Cooking Time: 1 hour
Preparation Time: 20 minutes
2 cups (500 mL) apples, peeled, cored and diced
2 tsp (10 mL) ground cinnamon
1 tsp (5 mL) ground nutmeg
1 tsp (1 mL) plus 2 cups (500 mL) sugar (divided)
2 1/4 (575 mL) cup flour
3 tsp (15 mL) baking powder
1 1/4 cups (325 mL) salted butter
1/4 tsp (1 mL) salt
2 1/2 tsp (12 mL) vanilla extract (divided)
1 1/4 cups (325 mL) powdered sugar
1/4 cup (50 mL) grade A maple syrup (dark amber)
1/2 tsp (2 mL) coarse-grain sea salt (optional, but recommended)
8 slices of Ontario bacon, cooked crisp and crumbled
Preheat oven to 350˚F (177˚C). Grease and flour a 10-inch Bundt pan.
In medium bowl, toss diced apples with cinnamon, nutmeg and 1 teaspoon of the sugar.
Into bowl, sift together flour and baking powder.
In another bowl, cream butter, remaining 2 cups sugar and the salt until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture all at once and beat on low speed until combined, then beat well on higher speed Add 1½ teaspoons vanilla and blend well.
Fold in apple mixture and pour into prepared pan.
Bake in preheated oven 1 hour, or until cake springs back when lightly pressed. Let cake cool in pan 10 minutes, then invert onto a rack to cool completely.
Prepare glaze: Whisk together powdered sugar, maple syrup and remaining 1 teaspoon vanilla. Drizzle over cooled cake. (If glaze is too thick, add more maple syrup, ¼ teaspoon at a time, until it can be poured over cake.) Sprinkle sea salt and freshly cooked and crumbled bacon over cake.
Store in refrigerator.