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

Holiday Cheeseball

Though I've found a new "Italian hummus" recipe with fresh pita chips (I'll blog on it another time), my family insists on my cheeseball when we get together for the holidays.

It's a very easy recipe—I'm guessing one that at some point was put out by Philadelphia Cream Cheese—and my family loves it. Though I'm getting a bit tired of it, I must admit it's pretty tasty. Here's the recipe:

Holiday Cheeseball

1 8-oz. "brick" of Philadelphia cream cheese (I often use the 1/3 fat version, which still tastes great)

2-3 T chives

2-3 large forkfuls of horseradish

3 2-oz. packages of Carl Budding sliced beef (or similar)

Keebler Townhouse crackers, sesame flavor

I first start by mixing the cream cheese, the chives and the horseradish.

Then I add two of the three packages of the beef. I tear it into small pieces and then mix it in with the rest.

Here it is all mixed up.

Then I create a base to make the cheeseball with the third package of sliced beef. I start with four slices.

Add the cheeseball mixture. Don't scrape the bowl just yet. It can be used later.

Then I curl up the sides of the base.

I continue to add more slices of beef, creating a round-ish ball with the thin slices. I now use a rubber spatula to scrape the extra cream cheese mixture out of the bowl, slathering it on the beef slices to help them stick to one another.

Here's the final "ball", loosely constructed.

Then I prepare it for an overnight in the fridge. The flavors of the beef and chives and horseradish and cream cheese blend together much better when left to sit overnight.

The next morning I just unwrap the cheeseball and set it on a platter with the crackers arranged around it. Who knew an appetizer could be that easy? Enjoy!

Go Organic—Sign up for the Wayward Seed Farm's CSA!

I posted a blog in October about the Wayward Seed Farm's CSA (Community Supported Agriculture) program.

Today I'd like to update that blog to mention that the Farm has posted the Sign Up Form for its 2010 CSA program. Consider enrolling in the Wayward Seed Farm's CSA for next year's harvest. Doing so supports local, organic farming and brings you a little closer to the bounty that Ohio offers.

From the Wayward Seed Farm's signup form:

What is CSA? Community Supported Agriculture (CSA) is a community of individuals who share both the responsibility and reward of a local farm. The farmers receive the benefit of a stable market, and its members receive the benefit of clean, safe, locally grown food. A true CSA has the value of community-building at its core. At Wayward Seed, our members receive more than a share in the farm’s bounty—they receive a renewed connection with their food and the peace of mind that comes with knowing its origin.