I’ve achieved a lot this past month. I graduated school, had a milestone birthday, and had my one year anniversary of this blog. I think a celebration is in order! When coming up with this recipe, I went all out by combining my favorite flavors into one. The cake recipe is an altered version of a Hummingbird Swirl cupcake that I found in a recipes box.
- 3 ¾ cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 3 Eggs
- 3 cups Sugar
- 1 ½ cups Canola Oil
- 3 teaspoons Vanilla Extract
- 1 ½ cups Sour Cream
- 8 Slices Bacon
- ½ cup Pecans
- ¾ Cold Unsalted Butter, Cut into pieces
- 1 ¼ cups All-Purpose Flour
- 1 cup Light Brown Sugar, packed
- 2 teaspoons Ground Cinnamon
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, Softened
- 1 cup Pure Maple Sugar
- 4 cups Confectioner’s sugar
- 1 tablespoon heavy whipping cream
- Preheat oven to 350° F. Grease two eight-inch cake pans with spray oil or butter.
- First, start by preparing the cake. In a medium bowl, sift flour, baking powder, baking soda, cinnamon, and salt. Then in a larger bowl or stand mixer, beat the eggs and sugar on a medium speed with an electric mixer for two minutes. Scrape the sides of the bowl, and mix in the oil and vanilla on a low speed. Next, incorporate sour cream into the batter until there are no white streaks, and slowly add in the dry flour mixture to the wet ingredients.
- Evenly divide the cake batter into the two cake pans. Then bake them for 27 minutes or until a toothpick comes out clean from the center.
- Now for the crumb topping. Prepare the bacon however you want. For me, I baked it on a baking tray lined with tin foil with a wire rack on top. This way the clean-up is a lot easier and doesn’t require to be watched over. To do this, I put them into the oven at 350° F for 15 minutes and flipped the slices over after 8 minutes. Once I cooked the bacon, I used the oven again to roast the pecans for 10 minutes at 350° F. Before you start making the crumbs, you are going to want the bacon and pecans to cool down and to be chopped up finely.
- Take the butter, flour, brown sugar, cinnamon, and salt into a medium bowl. With your hands, mix the ingredients together until the crumbs form. Then stir in the bacon and pecans. Put this to the side.
- To make the icing, all you have to do is mix the softened butter, maple syrup, confectioner’s sugar, and heavy whipping cream together on a medium speed in a bowl.
- At this stage, remove the cakes from their pans and make sure they get to room temperature. If the cakes are too warm, the icing will melt. Take a cake plate or whatever you are serving it on, and lay down the first cooled cake. Then put on a layer of the maple icing, and on top of that add half of the crumbles. Next, stack on the other cake, and ice the outside of the two cakes. Top it all off with the rest of the crumbles.