Here's the bacon coffee cake recipe I've been thinking about for a few weeks. I wanted something that would use the savoriness and richness of bacon, caramelized with brown sugar. And I wanted to give coffee cake an extra grounding, so it would have a more weighty bottom note to make it even more satisfying.
Surprisingly, I think I hit it on the first try. The cake itself is the classic sour cream bundt cake recipe, but the swirl/streusel part is different (and far superior, IMO).
Bacon-Brown Sugar Coffee Cake
(c) 2009 Moxie/Magda
6-8 slices bacon (regular or sugar or maple-cured, but NOT peppered or jalapeño or garlic or anything you wouldn't want in cake)
2 sticks butter, softened
1 1/4 cups sugar
1 t. vanilla extract
1 cup sour cream
2 cups AP flour
1 t. baking powder
1/2 t. 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.