Mushroom and bacon cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cake Batter
  • All-purpose flour : 2 cups
  • Baking powder : 2 teaspoons
  • Salt : 1/2 teaspoon
  • Unsalted butter (softened) : 1/2 cup
  • Granulated sugar : 1 cup
  • Eggs : 2 large
  • Milk : 1/2 cup
  • Vanilla extract : 1 teaspoon
• Mushroom and Bacon Filling
  • Bacon (cooked and crumbled) : 6 slices
  • Mushrooms (sliced) : 8 ounces
  • Onion (finely chopped) : 1/2 medium
  • Garlic (minced) : 2 cloves
  • Olive oil : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Fresh thyme : 1 teaspoon
  • Grated Parmesan cheese : 1/2 cup
• Cream Cheese Frosting
  • Cream cheese (softened) : 8 ounces
  • Unsalted butter (softened) : 1/2 cup
  • Powdered sugar : 2 cups
  • Vanilla extract : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
• In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the milk and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
• Add the sliced mushrooms and cook until they release their moisture and become tender. Season with salt, black pepper, and fresh thyme.
• Remove the skillet from heat and let the mushroom mixture cool slightly.
• Fold in the crumbled bacon and grated Parmesan cheese into the mushroom mixture.
• Pour half of the cake batter into the prepared cake pan. Spread the mushroom and bacon filling evenly over the batter.
• Pour the remaining cake batter over the filling, covering it completely.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
• In a large bowl, beat together the softened cream cheese and butter for the cream cheese frosting until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, beating until well combined.
• Once the cake has cooled, spread the cream cheese frosting over the top and sides of the cake.
• Serve the mushroom and bacon cake at room temperature.

Tips

• You can add additional herbs or spices to the mushroom and bacon filling for extra flavor.
• Make sure the cream cheese and butter for the frosting are softened to room temperature for easier mixing.

Information

• This mushroom and bacon cake is a savory twist on a traditional sweet cake.
• It makes a great appetizer or main dish for brunch or lunch.