Beat in the maple syrup and pure vanilla extract, ensuring they are well combined. These ingredients add the signature fall flavors of maple and warmth of vanilla.
One at a time, add the large eggs to the creamed butter mixture, beating well after each addition. This technique allows the eggs to fully emulsify and bind the ingredients.
In three batches, alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix
Gently fold in the cooked and crumbled bacon. Be careful not to overmix, as you want flecks of bacon throughout the cake, not a uniform brown batter.
Pour the batter evenly into your prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The golden brown color on the outside is also a good indicator of doneness
Let the cake cool completely in the pan before inverting it onto a serving plate. To add an extra touch of maple decadence, drizzle the cooled cake with a simple maple glaze made of powdered sugar and maple syrup
Ensure you have all the necessary ingredients: all-purpose flour, baking powder, baking soda, salt, unsalted butter (softened), brown sugar, granulated sugar, pure maple syrup, large eggs, buttermilk, pure vanilla extract
Preheat your oven to 350°F (175°C) and generously grease your bundt pan with butter or baking spray. Dusting the pan with flour after greasing helps ensure easy cake removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents for a light and fluffy cake
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step incorporates air into the batter, contributing to a good rise