Apple Bacon Kuchen

 

I didn't save the recipe!  Can't believe it.  But on a search, this was the only one that popped up, and I know I've accessed this blog before, so maybe it's the right one.  And hers looks like mine.

Topping
8 strips of bacon
2 tablespoons butter
1/4 cup light brown sugar, packed
1 tablespoon maple syrup (grade B amber)
1/2 teaspoon cinnamon
2 granny smith apples

Kuchen
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs, beaten, room temperature
1 tablespoon maple syrup (grade B amber)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream

Cook the bacon in large skillet until nice and crispy.  Remove to paper towels to drain.  Pour the bacon fat out of the skillet and reserve. Wipe out the skillet to remove any bits and pieces.  Add back one Tablespoon of bacon grease and the butter and melt over medium heat.  Stir in the brown sugar and maple syrup.  While the buttery brown sugar is melting together, peel and core the apples and cut them into small chunks.  Drop the apple pieces into the butter as soon as you chop them to prevent discoloration and stir to coat well.  Sprinkle over the cinnamon and stir to combine.  Cook until the apples are soft and the syrupy brown sugar is reduced and just coating the apples.  Cut the bacon into small pieces and stir into the apples. Set aside to cool.  The topping can be made a day ahead and stored covered in the refrigerator until ready to cook.

Preheat the oven to 350°F.  Grease a 9 x 13 inch baking pan.  In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.  Add the eggs and beat until combined.  Beat in the maple syrup. Mix in the flour, baking powder and baking soda alternately with the sour cream.  Beat until well combined.  Spread the batter into the prepared pan, spreading it out to the corners.  Spread the apple-bacon topping over the batter to evenly cover the top.  Press the filling in a little bit with a spatula.  Bake the kuchen for 25 – 30 minutes, until the kuchen is puffed and brown on the edges and a tester inserted in the center comes out clean. Serve warm cut into squares.

The bacon was tough, so next time I wouldn't cook it until crispy.  I had some other thought about dealing with the bacon/topping, but I don't remember what it was.

Conclusion:  I wasn't bowled over with this, which is probably why I didn't save the recipe, but my co-workers thought it was great.

Recipe:  Apple Bacon Kuchen via The Runaway Spoon