Maple-Apple-Bacon Cake With Maple Glaze

I modified this recipe from NPR's website when I heard a segment they did on the growing popularity of desserts with bacon. (Well, maybe it was on the growing popularity of bacon in everything, but specifically the novelty of seeing bacon as an ingredient in a dessert.) The original recipe can be found here, and their description of the cake is as follows:

This cake is like a dessert version of breakfast pancakes doused with maple syrup and accompanied by bacon. The moist cake is punctuated with satisfying bits of crisp bacon, tart Granny Smith apples and toasty pecans.

I thought it sounded pretty fabulous and couldn't wait to try the recipe for Christmas with my family. Two of my family members are bacon-crazy, and let me tell you, this dessert was a HIT with them.

Maple-Apple-Bacon Cake Ingredients
8 strips 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 salted butter at room temperature
2/3 cups sugar
2 large eggs
3/4 teaspoon maple extract
3/4 cups buttermilk
2 cups peeled, diced (1/4" squares) Granny Smith apples (1 small-med apple ~1 cup)
1/2 cup pecans, coarsely chopped

Maple Glaze Ingredients
9 tablespoons pure maple sugar
A pinch of cinnamon
1/3 cup water

Maple-Apple-Bacon Cake with Maple Glaze Instructions
Place rack in center of oven and preheat to 350 degrees. Coat an 8-inch round pan with cooking spray.

In a large skillet over low-medium heat, cook bacon, turning several times, until browned and crisp, 7 to 9 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 a second 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 43 to 48 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, mix maple sugar and cinnamon, then slowly add water while whisking 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 finely-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 servings