Mushroom and Bacon Cake Recipe

Ingredients

• 1 pound bacon, diced
• 16 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup milk
• 3 large eggs, beaten
• 1/2 cup shredded Parmesan cheese

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels.
3. Using the same skillet, sauté the mushrooms, onion, and garlic until the onions are translucent and the mushrooms have released their moisture. Remove from heat and let cool.
4. In a large bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
5. Add the melted butter, milk, and eggs to the flour mixture, and stir until just combined. Do not over-mix.
6. Gently fold in the cooled mushroom mixture, cooked bacon, and shredded Parmesan cheese.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

Verdict

This savory cake is a perfect appetizer or brunch dish. The combination of mushrooms and bacon provides a rich and meaty flavor, while the Parmesan cheese adds a nice tangy note. The cake itself is tender and moist, making it a crowd-pleaser for any occasion.

Serving Suggestions

• Serve the cake warm or at room temperature, with a dollop of sour cream or crème fraîche on top.
• Pair with a light salad or soup for a complete meal.
• Top with additional Parmesan cheese and fresh herbs, such as parsley or thyme.