Bacon Butterscotch Coffee Cake Recipes

BACON BUTTERSCOTCH COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
• Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
• In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
• To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
• Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
• To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.

BUTTERSCOTCH PUDDING WITH CANDIED BACON

Steps:

• Melt butter in medium-sized saucepan. Add dark brown sugar and salt, and stir until sugar is dissolved. Remove from heat.
• In small bowl, whisk together cornstarch with about 1/4 cup milk until smooth; then whisk in eggs.
• Gradually pour remaining milk into melted brown sugar, whisking constantly; then whisk in cornstarch mixture as well.
• Return pan to heat, and bring mixture to boil, whisking frequently. Once it begins to bubble, reduce heat to low simmer and continue to cook for 1 minute, whisking nonstop, until pudding thickens.
• Remove from heat and stir in bourbon and vanilla.
• Pour into individual dishes and chill thoroughly before serving.
• Preheat oven to 350 degrees F.
• Line baking sheet with parchment and place wire rack on top.
• In small saucepot over medium heat, add brown sugar, bourbon and maple syrup. Cook, stirring often, until mixture is thickened.
• Place bacon slices on rack and brush half of glaze on both sides of bacon. Sprinkle with additional brown sugar if desired.
• Bake in preheated oven for 8 minutes, flip and brush bacon with remaining glaze. Cook until crispy and browned.
• To serve: Top butterscotch puddings with bacon, whipped cream and candied pecans.

BUTTERSCOTCH PIE WITH WALNUT-BACON TOFFEE

Steps:

• For crust, in a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., For toffee, grease a 15x10x1-in. pan with 1/2 teaspoon butter. In a large heavy saucepan, combine sugar, salt and remaining butter. Cook over medium heat until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from heat. Stir in walnuts, cooked bacon and vanilla. Immediately pour into prepared pan. Let stand until set, about 45 minutes. Coarsely chop enough toffee to measure 4 cups; set aside. Break the remaining toffee into pieces; refrigerate to serve with pie or save for another use., On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack., For filling, place egg yolks in a small bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, mix brown sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 4 minutes longer. Remove from heat., Gradually whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter and vanilla until smooth., Place 3 cups of the chopped toffee into crust; pour filling over toffee. Top with remaining 1 cup chopped toffee. Refrigerate, covered, at least 2 hours before serving. Serve with whipped cream and remaining toffee pieces.

MAPLE BACON WALNUT COFFEE CAKE

Steps:

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1/2 cup for topping. Combine the baking powder, baking soda, cinnamon and nutmeg; stir into remaining flour mixture., In a small bowl, whisk the eggs, buttermilk, syrup and applesauce until well blended. Gradually stir into flour mixture until combined., Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with reserved topping, then bacon and walnuts. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

OLD-FASHIONED BUTTERSCOTCH CAKE

Steps:

• For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
• Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
• Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
• Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
• Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
• For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
• In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
• Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
• For the butterscotch sauce:
• Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
• Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
• Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.

APPLE BUTTERSCOTCH COFFEE CAKE

Steps:

• In a large mixing bowl combine the eggs, sugar, grenadine, apples, walnuts and butterscotch chips. Mix well and set a side.
• In a medium mixing bowl combine the flour, wheat flour, baking soda, cinnamon and salt. Mix well.
• Stir the flour mixture into the apple mixture and stir till all the ingredients are well combined. Batter should be pink and lumpy.
• Lightly coat the sides and bottom of a loaf pan. Pour the mixture into the pan.
• For the topping combine the 1 tablespoon of flour, wheat flour, 1/2 teaspoon of cinnamon, butter and 1/4 cup of walnuts in a small mixing bowl till the ingredients look like fine crumbs.
• Sprinkle the crumb mixture over the batter in the pan and bake in the oven at 350 degrees for 45-50 minutes.

BUTTERSCOTCH COFFEE CAKE

Steps:

• Preheat oven 40 400 degrees.
• Spread walnuts in a sprayed 9 inch round cake pan.
• Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan.
• If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits. Cook biscuits 25 to 30 minutes.
• While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly.
• When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes.
• Remove from pan to plate and serve.

DARK CHOCOLATE BACON CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.