Bacon Peach Coffee Cake

INGREDIENTS FOR Bacon Peach Coffee Cake

1 lb bacon slices (1/2  for cake, 1/2 for topping)
3/4 c coconut oil
1 1/4 cup coconut / palm sugar
3 eggs
2 tsp maple syrup
1 tsp vanilla
1 3/4 c homemade yogurt
3 c flour
2 tsp cinnamon
3 tsp baking soda
2 c diced peaches

METHOD

Preheat oven to 350F

Cook bacon per pkg directions until crispy

Mix oil and sugar in mixer

In a bowl, crack 3 eggs, add syrup and vanilla

Measure 1 3/4 cup of FNRN yogurt

In another bowl, add dry ingredients (flour, cinnamon and baking soda) and whisk

Roughly chop half the bacon.

Add wet bowl to mixer and mix until combined

Slowly add dry until just combined

Fold in peaches

spray a 9×13 baking dish, pour in batter

INGREDIENTS FOR TOPPING

3/4 cup coconut /palm sugar

remaining bacon, crispy and roughly chopped

3/4 c flour

1 tsp cinnamon

2 oz cold coconut oil or butter

METHOD FOR TOPPING

mash ingredients in a bowl with a fork

Sprinkle of top of batter

Bake 30-45 minutes until toothpick comes out clean

Serve

 

 

 

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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