Bared Bacon Cheddar Cornbread Cake
Bacon, Sharp Cheddar, and Cornbread – showcasing Uncured Apple Smoked Bacon, this savory cake makes a fine side for chili or BBQ pork chops. Stick a candle in it and make a cornbread-lover's birthday wish come true!
Preheat oven to 350°F.
Prepare 2 Cake Pans (8"x8"x2"): use bottom of cake pan to measure/trace 2 circles on parchment paper; cut out the circles and set aside. Spray the inside of the cake pans with canola oil. Place parchment circles in the pan bottoms and spray over top with butter flavored oil. Set aside.
Prepare & Bake Cakes: in a large mixing bowl, beat eggs, sunflower oil, and milk. Add cornbread mix and stir until moistened, being careful not to overmix. Fold in shredded Cheddar. Divide batter between prepared cake pans. Place on center rack of oven and bake. At 35 minutes, test centers with a toothpick; when toothpicks come out clean, remove cornbread to cool (in pans) for 10 minutes. After 10 minutes, run a knife around the inside of the pans, flip pans upside down and ease cornbread out onto a cooling rack to cool completely, about 40-50 minutes.
Prepare Bacon: while cornbread is cooling, prepare bacon according to package stove top directions. Let rest on paper towels to cool completely. Once cooled, chop bacon into ½ inch pieces. Set aside.
Prepare Frosting: add mascarpone, crème fraiche and Dijon mustard to the mixer bowl. Using an electric mixer with whip attachment, start mixing on low setting; gradually increase speed to medium and whip to stiff peaks, about 2 minutes or less.
Assemble Cake: place a dollop of frosting onto cake plate to anchor. Place 1 cornbread cake, top side down, on top and center on plate. Frost and sprinkle with ¼ of chopped bacon. Top with second cornbread cake and lightly frost sides the entire cake. Frost cornbread top with what remains, and pile on remainder of bacon, as decoratively as you like!