Pumpkin Cake with Bacon Streusel
This decadent cake recipe uses the salty crunch of bacon to play off the sweetness of pumpkin. It's a good recipe for a Holiday dessert, with brunch or even for breakfast.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
for the bacon sprinkles:
- 2 oz applewood-smoked bacon approximately 2 slices of thick-cut bacon
- 1 tbsp brown sugar lightly packed
for the streusel:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp unsalted butter softened
- 1 tsp water
- bacon sprinkles
for the loaf cake:
- 1 1/3 cup all-purpose flour
- 2/3 cup coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/2 cup brown sugar lightly packed
- 1/2 cup 2% or whole milk
- 1 tsp white vinegar
- 1 large egg
- 1/4 cup vegetable oil
- 1 15- oz can pumpkin
to make the bacon sprinkles:
Preheat the oven to 350 degrees.
Line a baking sheet with foil or parchment. Arrange the bacon strips on the baking sheet.
Cook the bacon until crisp, approximately 18-20 minutes. (Keep the fires burning in the oven after you’ve removed the bacon. You’ll use it again in a few minutes.)
Wrap the bacon in a blanket of paper towels and press out the grease. You may need to use additional towels to soak up as much grease as possible.
Once the grease is removed, cut the bacon cross-wise into 1/3-inch strips.
Transfer the bacon to another parchment-lined baking sheet and tenderly coat with brown sugar.
Return the bacon to the oven and coat for 14-15 minutes until it’s ultra-crispy. (Keep the oven hot for the cake.)
Separate the bacon from the brown sugar and finely chop it until it resembles bacon bits. These bacon sprinkles will be added to your buttery streusel.
to make the streusel:
Combine the flour, sugar and bacon in a small bowl.
Sprinkle with the water and cut in the butter with a fork until the mixture is crumbly.
Squeeze it in your hands until it’s thoroughly combine then break into large, sugary bites with a bit of fine crumbs for a variety of texture.
to make the cake:
Make sure your oven is heated to 350.
Coat a 9-inch (1.5-qt.) loaf pan with butter or baking spray.*
In the bowl of a mixer or a large bowl, combine the all-purpose flour, coconut flour, baking powder, baking soda, cinnamon, ginger, salt and brown sugar.
Add the vinegar to the milk and take it for a quick twirl.
If you’re using a mixer, crack the egg into a small bowl then add it to the mixer (or to your bowl if you aren’t using a mixer). Add in the milk and oil and blend for one minute, making sure to scrape down the sides of the bowl. If you’re working it by hand, make a small well in the center of the flour mixture. Gently whisk the egg in a small bowl then add it, along with the oil, to the milk. Pour the liquid into the center of the bowl and rhythmically stir until the ingredients are completely incorporated.
Fold in the pumpkin and stir to a smooth, thick batter.
Spread the batter into the prepared loaf pan, gently smoothing the top. Sprinkle with the streusel,
Transfer the cake to the oven. (The streusel may topple over the sides of the pan during baking. If you don’t want to risk having to clean your oven, cook the loaf pan on top of a baking sheet. Note that cooking may take a few minutes longer.) Bake for 70-75 minutes, until a cake tester inserted into the center comes out clean.
*You can make this cake as 4 mini loaves or 12 muffins, but you’ll need to adjust your cooking time.