Jersey Milk and Maple Syrup Cake with Candied Bacon

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the maple syrup and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the Jersey milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the cake is baking, prepare the candied bacon. Line a baking sheet with parchment paper.

Lay bacon slices on the parchment paper and sprinkle with brown sugar. Drizzle with maple syrup.

Bake in the oven at 350°F (175°C) for 15-20 minutes, or until the bacon is crispy and the sugar is caramelized. Watch carefully to prevent burning.

Let the candied bacon cool completely on the baking sheet before breaking it into pieces.

Once the cake is completely cooled, arrange the candied bacon pieces on top of the cake.