Maple Bacon Pound Cake

Instructions

1. Preheat the oven to 350 degrees F.
2. Line a cookie sheet with foil, then place a cooling rack on top of the lined baking sheet.
3. Combine 5 Tbsp. maple syrup and 2 Tbsp. brown sugar and stir to combine.
4. Line the bacon across the cooling rack; brush each slice with the maple brown sugar sauce. Bake for 15 minutes. Remove from the oven, flip the bacon, brush again with the maple brown sugar sauce and bake for an additional 15 minutes or until the bacon is crisp. Remove from the oven and set aside to cool.
5. Reduce the oven to 340 degrees F.
6. Grease a 10-cup bundt cake pan
7. Add the sugar to a large mixing bowl, then add the eggs and whisk to combine.
8. Add in the vegetable oil, sour cream, and 1 Tbsp. vanilla. Stir to combine.
9. Add the flour and baking powder and stir to just combine.
10. Pour the batter into the pan and bake for 50-55 minutes or until a knife comes out clean when tested.
11. Remove the cake from the oven and let cool.
12. While the cake is cooling, make the maple glaze. Add 2 Tbsp. maple syrup, heavy cream, butter and 2 Tbsp. brown sugar to a medium-sized microwave-safe bowl. Heat for 1 minute, then whisk to smooth. Heat for another minute or until the mixture is bubbling.
13. Remove the bowl from the microwave and add the powdered sugar and 1 tsp. vanilla and stir to combine. You should be able to easily drizzle the glaze. If it is too thin, add a bit more powdered sugar, if it’s too thick add a little more heavy cream.
14. Carefully flip the bundt cake onto a cooling rack to remove from pan. Chop the candied bacon. Drizzle the maple glaze over the cake, then top with the chopped bacon and serve.