Maple Bacon Breakfast Cake

Name: Maple Bacon Breakfast Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 slices (340 g) bacon slices, divided, divided: 8 slices for cake, 4 slices for topping; 2 cups (240 g) all-purpose flour; 2 tsp (10 g) baking powder; ½ tsp (3 g) kosher salt; ¾ cup (170 g) unsalted butter, browned, cooled to room temperature; 1 cup (200 g) packed light brown sugar; ½ cup (120 ml) pure maple syrup; 3 whole (150 g) large eggs, at room temperature; 1½ tsp (7 ml) vanilla extract; ¾ cup (180 ml) buttermilk; ¼ cup (60 ml) pure maple syrup; 2 tbsp (28 g) unsalted butter; 1 cup (120 g) powdered sugar, sifted; pinch fleur de sel or sea salt (optional)

From the MyKitchenBank Kitchen

A tender, moist coffee cake studded with crispy bacon and enriched with brown butter, topped with a maple glaze and candied bacon crumble. This breakfast cake strikes the perfect balance between sweet maple flavor and savory bacon, making it ideal for weekend mornings or brunch entertaining.

Prep: 25 min
Cook: 45 min
Wait: 35 min
Total: 1 hr 45 min
Makes: 1 cake (12 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C) and position a rack in the center
Line a 9×13-inch (23×33 cm) baking pan with parchment paper or grease it well
Bring eggs to room temperature for 30 minutes
Brown the butter ahead of time and let it cool slightly before mixing

1
Cook bacon stripsOven 350°F / 175°C
- In a large skillet over medium heat, cook 8 bacon slices until crispy, about 8–10 minutes.
- Transfer to a paper towel-lined plate to cool.
- Once cool, chop into ½-inch (1.3 cm) pieces.
- On a separate baking sheet lined with foil, lay 4 bacon strips and bake at 350°F (175°C) alongside the cake for the final 12–15 minutes until the edges are caramelized and dark; set aside for the topping.
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Ready when: Cooked bacon is crispy and deep brown
Tip: Start the candied bacon topping bacon at the same time as the main cake so both finish at the right time.
2
Brown the butter
- In a medium saucepan over medium heat, melt ¾ cup (170 g) unsalted butter, stirring occasionally.
- Continue cooking for 8–10 minutes until the milk solids sink to the bottom and turn golden brown, and the butter smells nutty and caramel-like.
- Pour into a bowl, including all the browned bits, and let cool to room temperature (about 15 minutes).
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Ready when: Milk solids are golden brown and butter smells nutty
Tip: Don't walk away while browning; the butter can scorch quickly from this point. Watch for a light golden color, not dark brown.
3
Mix dry ingredients
- In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, 2 tsp (10 g) baking powder, and ½ tsp (3 g) kosher salt.
- Set aside.
4
Mix wet ingredients
- In a medium mixing bowl, whisk together the cooled brown butter, 1 cup (200 g) packed brown sugar, and ½ cup (120 ml) maple syrup until well combined.
- Add 3 room-temperature eggs one at a time, whisking well after each addition.
- Whisk in 1.5 tsp (7 ml) vanilla extract.
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Ready when: Mixture is smooth and uniform in color
Tip: Room-temperature eggs incorporate more evenly and create a tender crumb. If eggs are cold, the batter may break.
5
Combine batter
- Add the wet mixture to the dry ingredients and stir with a wooden spoon until just combined—do not overmix.
- Gently fold in ¾ cup (180 ml) buttermilk until the batter is smooth.
- Fold in the chopped bacon pieces, reserving a small handful for the top if desired.
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Ready when: Batter is uniform with no streaks of dry flour
Tip: Overmixing develops gluten and makes the cake tough. Mix until you see no dry flour, then stop.
6
Pour and bake cakeOven 350°F / 175°C
- Pour the batter into a greased or parchment-lined 9×13-inch (23×33 cm) pan, spreading it evenly.
- Bake at 350°F (175°C) for 35–40 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- The cake should be golden brown on top and spring back lightly when touched.
- During the final 12–15 minutes of baking, add the 4 reserved bacon strips to a separate rack to bake until caramelized.
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Ready when: Toothpick inserted in center comes out clean; top is golden and springs back when lightly touched
Tip: Check the cake at 35 minutes; oven temperatures vary. If the top is browning too fast, tent loosely with foil.
7
Cool the cake
- Remove the cake from the oven and let it rest in the pan for 15 minutes.
- Then turn it out onto a wire rack (or leave in the pan if you prefer) and let cool to room temperature for at least 20 minutes before glazing.
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Ready when: Cake is warm but can be handled comfortably
Tip: Cooling the cake thoroughly prevents the glaze from melting off and allows the crumb to firm up.
8
Make maple glaze
- In a small saucepan over low heat, combine ¼ cup (60 ml) maple syrup and 2 tbsp (28 g) unsalted butter.
- Stir until the butter is melted, then remove from heat.
- Add 1 cup (120 g) sifted powdered sugar and whisk until smooth and pourable.
- If the glaze is too thick, add 1 tsp warm water at a time until you reach a pourable consistency.
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Ready when: Glaze is smooth and pourable
Tip: Whisk in the powdered sugar off heat to avoid lumps. The glaze should coat the back of a spoon.
9
Glaze and garnish
- Drizzle the maple glaze over the cooled cake, letting it cascade down the sides if it's still in the pan, or spread it gently over the top.
- Crumble the baked candied bacon strips over the glaze while it's still wet.
- If desired, sprinkle a pinch of fleur de sel over the top for a sweet-salty finish.
- Let the glaze set at room temperature for 10–15 minutes before serving.
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Ready when: Glaze has set to a matte finish
Tip: Crumble the bacon while the glaze is still tacky so it adheres. Save the largest bacon pieces for the center.

Good to know

Tips

For best results, measure flour by weight. If measuring by volume, spoon flour into the measuring cup and level it off—don't scoop directly from the bag, which packs too much flour.
The candied bacon topping is optional but highly recommended; it adds crunch and reinforces the maple-bacon flavor profile.
If your kitchen is warm, chill the batter for 20 minutes before baking. This prevents the cake from rising too quickly and developing tunnels.
Leftover cake slices are excellent toasted and served with a cup of coffee, or warmed and plated with a scoop of vanilla ice cream.

Make ahead

You can prepare the dry ingredients (flour, baking powder, salt) in a zip-top bag up to 1 day ahead. You can also cook and chop the bacon 1 day ahead, storing it in an airtight container in the fridge. The batter should be mixed and baked the morning of serving for the best texture.

Storage & reheating

Store the cooled, glazed cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake (unglazed) in plastic wrap and freeze for up to 2 months. To reheat, warm slices in a 325°F (163°C) oven for 8–10 minutes until warmed through, or microwave a single slice for 20–30 seconds. You can glaze the cake after reheating if the glaze has worn off.

Substitutions

unsalted butter, browned → 0.75 cup (170 g) regular unsalted butter, softened to room temperature. You'll lose the nutty depth of brown butter, but the cake will still be tender and delicious. If using regular softened butter, beat it with the brown sugar for 1–2 minutes until light and fluffy before adding other wet ingredients.
pure maple syrup → ½ cup (120 ml) honey or ½ cup (120 ml) dark molasses mixed with 2 tbsp (30 ml) water. Honey will make the cake slightly sweeter; molasses will add a deeper, more complex flavor. Adjust the glaze to match if you use molasses.
buttermilk → ¾ cup (180 ml) whole milk mixed with 1 tbsp (15 ml) fresh lemon juice or white vinegar, let sit for 5 minutes. This mimics buttermilk's slight tang and acidity, which helps tenderize the crumb.
bacon slices, divided → 6–8 oz (170–227 g) diced smoked ham or ½ cup (50 g) crispy fried pancetta. Ham will give a milder, less smoky flavor; pancetta adds richness and a subtler pork taste. Both should be cooked until crispy.