Monday, September 21, 2009


6-8 slices bacon
2 sticks butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup dark brown sugar, packed
1/3 cup uncooked rolled oats

Preheat oven to 350 degrees F. Grease and flour the bundt pan. Fry the bacon slices until crisp. Set aside to cool and drain. Cream together butter, sugar, eggs, vanilla, and sour cream. Sift together flour, baking powder, and baking soda. Stir in to creamed mixture and blend. Crumble or chop bacon slices into little pieces. Add dark brown sugar and oats, and mush together with your fingers to get the bacon and sugar blended and clumped with the oats. It will be a loose mixture, but you want the three elements to be well-acquainted with each other. Put half the cake batter into the bundt pan (you'll have to put globs of it in--it's a thick batter), then top with half the bacon mix. Put on the rest of the batter, and top with the remmaining bacon mixture. Bake for 45 minutes to an hour, until done (test with a toothpick or your finger). Allow to cool for at least 15 minutes before eating. If you let it cool for a few hours, the cake itself seems to taste a little sweeter.

bacon recipe courtesy of: Magda Pecsenye, Moxie

No comments: