Chef Kent Rathbun returns to Good Day to make a brown sugar bundt cake topped with candied bacon. He's opening another Jasper's restaurant in Richardson next week.
Brown Sugar Bundt Cake
7 ½ cups whole butter, softened
10 cups brown sugar
5 cups sugar
30 each whole eggs
½ cup vanilla extract
15 cups all purpose flour
5 teaspoons salt
5 teaspoons baking soda
2 lbs 8 oz sour cream
3 tablespoons white vinegar
1 teaspoon white vinegar
Using a stand mixer with the paddle attachment on medium speed, cream together butter and both
sugars until smooth.
Once the butter and sugar mixture is smooth, reduce the speed to low and add the eggs and vanilla a little at a time, allowing each egg to become fully incorporated and scraping the bowl as needed.
In a separate bowl, sift together flour, salt and baking soda. Add dry mixture to the mixer bowl and continue to
mix on low speed, scraping the bowl as needed.
Add sour cream and vinegar to the mixture and continue to mix on low speed.
Once the ingredients are incorporated, remove the bowl from the mixer and mix the batter by hand,
ensuring everything is combined well.
Once the mixture is combined, spray each bundt cake mould with food release spray and fill with 1/2 cup of
Bake in a 325F oven on the convection setting for 30 minutes.
Once the cakes are done, remove from the oven and allow to cool for 5-10 minutes. After 10 minutes of
cooling, trim the bottoms off the cakes and flip the cakes onto a wire cooling rack.
After flipping the cakes, immediately pour the Brown Sugar Simple Syrup over the cakes. Reserve the excess
Cover and store - up to 3 days is wrapped tightly in cooler.
Brown Sugar Simple Syrup
8 cups brown sugar
8 cups water
In a sauce pot on medium heat, combine sugar and water, and bring to a boil. Once the mixture has been brought to a boil, remove from heat and allow to cool. Set aside.
1 cup brown sugar
½ cup rice wine vinegar, seasoned
¾ cup maple syrup
25 strips bacon, uncooked
In a mixing bowl, whisk together brown sugar, vinegar and maple syrup. Set aside.
Place a wire rack on a sheet pan and spray with food release spray. Lay bacon strips on top of the wire rack.
Cook bacon in a 350 F convection oven for 10 minutes.
After the bacon has cooked for 10 minutes, remove from the oven and flip the bacon strips over.
Brush the bacon strips with the syrup mixture and return to the oven for 5 minutes. *Be sure to whisk the
syrup again before brushing. The sugar will sink to the bottom of the bowl.
Continue flipping and brushing the bacon strips every 5 minutes for 20-25 minutes until the bacon becomes
dark brown but not burnt.
Once the bacon is dark, remove from the oven and allow to cool for 10-20 minutes.
Once the bacon is cooled and becomes crisp and the sugar has hardened, break the strips into small pieces.
Cover and store properly.
Notes: You should brush and flip the bacon approximately 4 times before it is cooked to desired crispness. You can return the bacon to the oven for another 3 minutes if needed.
Brown Sugar Bundt Cake Presentation
1 each Brown Sugar Bundt Cake, see recipe
1 ounce Salted Buttermilk Caramel, (room temperature) see recipe
1 ounce Maple Schlag, see recipe
2 teaspoons Candied Bacon, see recipe
Place one Brown Sugar Bundt Cake in the center of a round plate.
Using a squirt bottle, squeeze Salted Buttermilk Caramel around the top of the cake, allowing the
caramel to drip down the outer sides as well as the inner ring of the cake.
Using a 1oz scoop, place 1oz of Maple Schlag onto the top center of the bundt cake.
Drizzle with additional Salted Buttermilk Caramel and Garnish with Candied Bacon pieces. Serve.