Brought to us by Desiree
Cake
8 strips apple-wood or maple-smoked bacon, with 2 strips reserved for garnish
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter at room temperature
2/3 cups sugar
2 large eggs
3/4 teaspoon maple extract
3/4 cups buttermilk
1 cup peeled, diced Granny Smith apples
1/2 cup pecans, coarsely chopped
Glaze
6 tablespoons confectioners’ sugar
3 tablespoons maple syrup
A pinch of cinnamon
Place rack in center of oven and preheat to 350 degrees. Butter, or coat with cooking spray, an 8-inch-square pan.
In a large skillet over medium heat, cook bacon, turning several times, until browned and crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish.
In a large bowl, combine flour, baking soda, salt and cinnamon. In another large bowl, using an electric mixer, cream the butter and sugar. Add eggs and maple extract, and beat at medium speed until light. Reduce speed to low and add the buttermilk. Beat until well-blended. Add the dry ingredients; beat until just incorporated and the flour is dissolved. Stir in the apples, pecans and bacon.
Pour the batter into the pan and smooth out the top with a spatula. Bake for 40 to 45 minutes, or until the cake is golden brown and a cake tester inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes. Unmold the cake and place on a rack. Cool to room temperature before icing.
In a small bowl, whisk confectioners’ sugar, maple syrup and cinnamon until smooth. It should cling to the back of a spoon. Using a spoon, drizzle the icing in a back-and-forth motion across the cake. Sprinkle with the reserved 2 slices of chopped bacon. Allow to set for at least 30 minutes before slicing. Can be stored on countertop for one to two days, then refrigerated in an airtight container.
Makes 16 (2-inch) square pieces
Source: Susan Russo for NPR
