Bacon Coffee Cake
I am pleased to have partnered with HEB and their Totally Texas line of products! As part of this partnership I have come up with this tasty recipe, which is a spin on the classic morning pastry.
“Why add bacon?,” you might ask. Do we really have to ask? The bacon really kicks the flavor up in an unexpected and totally awesome way! Enjoy!
Texas isn’t your state? No worries, head here for other state cookie cutters and USA ones as well!
1 tbsp finely ground HEB Medium Roast (Austin) coffee
1/3 cup turbinado sugar
1/3 cup dark brown sugar
2 ¼ tsp cinnamon
¼ tsp nutmeg
1 stick (1/2 cup) unsalted butter, melted
1 cup flour
1 stick (½ cup) unsalted butter at room temperature
1 ½ cup turbinado sugar
2 large eggs
2 tsp vanilla extract
2 ¼ cup flour
1 tsp salt
2 tsp baking powder
¼ tsp baking soda
6 slices bacon, cooked until fairly crispy and crumbled
1 ¼ cup lowfat Greek yogurt
1 cup confectioner’s (powdered) sugar
1 tbsp whole milk
½ tsp vanilla extract
1 tbsp brewed HEB Medium Roast (Austin or San Antonio) coffee
To make the crumble:
Combine the coffee, sugars, cinnamon and nutmeg in a mixing bowl.
Add in the butter and mix well.
Add in the flour and combine. (This is easier to do with a fork)
To make the cake:
Preheat your oven to 350 degrees F.
In a stand up mixer, beat together the sugar and butter until fluffy. Add in the eggs, one at a time, continuing to beat as you mix. Then add in the vanilla and combine well.
In a separate bowl, combine your dry ingredients: flour, salt, baking powder and baking soda. Whisk together well and then add in your bacon crumbles.
Alternate adding your flour mixture and Greek yogurt into your egg and butter mixture a little at a time, beating slowly the entire time, scraping down sides as necessary. Blend well until there are no lumps.
Transfer the cake dough into a 9” x 13” baking dish, careful not to fill the dish too high (only about halfway high). Save remaining dough for a second batch. Top the cake dough with crumble, crumbling it onto the cake dough with your fingers.
Bake for 45 minutes.
Remove from oven and let cool for 10-15 minutes.
To make the icing:
While the cake cools, make your icing by whisking together all the ingredients, careful not to let it get too warm while you wait. (Feel free to refrigerate while you wait).
To serve, use the Texas cookie cutter to cut a Texas-shaped piece of coffee cake. Carefully place that on your serving plate and remove the stencil. Drizzle with icing and serve!