The Elvis Coffee Cake from Anne Colagioia takes all the ingredients from the 'King of Rock and Roll's' favorite peanut butter, bacon and banana sandwich and bakes them into a rich and luscious cake. Sweet, moist, salty and very easy to prepare, if you are a bacon lover, you 'Can't Help Falling in Love' with this incredible combination of flavors. It baked in my 10 inch dutch oven for 30 minutes with 10 coals around the base of the oven and 20 top. After 15 minutes you may have to move some of the briquettes from the center of the lid to prevent the cake from browning too quickly. I couldn't wait for the cake to cool and glazed it while the bacon and cake were still warm, it was to die for. So put on your 'Blue Suede Shoes', fire up your coals and try this fantastic cake, I guarantee with one bite you'll be 'All Shook Up' and going back for seconds!
The Elvis Coffee Cake
2 cups Bisquick
1/2 cup peanut butter
4 Tblsp butter, softened
2 ripe bananas, smashed
3/4 cup plus 2 Tblsp brown sugar, separated
1/3 cup milk
1 Tblsp peanut butter
2/3 cup confectioner's sugar
1 Tblsp water
3-6 slices of bacon.
Lightly oil or spray 10 inch dutch oven; line with parchment paper.
In medium bowl, beat butter and peanut butter until well combined.
Add bananas, eggs, 3/4 cup brown sugar and milk; stir to combine.
Add Bisquick then stir until wet and dry ingredients are just mixed, do not over beat.
Spoon batter into prepared dutch oven.
Bake at 350 degrees for 30-40 minutes or until a tester comes out clean.
While cake is baking fry bacon until crisp, drain well then sprinkle with remaining Tblsp brown sugar.
Cut bacon into small pieces and set aside.
To make glaze, stir together 1 Tblsp peanut butter, confectioner's sugar and water.
When cake is done, cool for 10 minutes before lifting from dutch oven.
Cool completely then top cake with bacon crumbles and drizzle with glaze.
Makes 6 servings.
|Spoon thick batter into parchment lined oven,
bake at 350 degrees for 30-40 minutes