1
Preheat oven to 350F and line a 9-inch cake round with parchment & spray with cooking spray.
2
Make your crumble by combining 1/2 c brown sugar, 2/3 c flour & 1/4 tsp cinnamon in medium bowl. Cut in 1/4 c cold cubes butter until mixture resembles small pea-sized chunks. Mix in 1/2 c chopped pecans and 6 slices cooked & diced Coleman Natural Hickory Smoked Uncured Bacon.
3
For the cake: beat 1/2 c butter & 3/4 c sugar in a stand mixer on high until light and fluffy. Add 2 eggs & 2 tsp maple extract & beat another minute until combined.
4
Whisk together 2 c flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, pinch nutmeg, and 1/2 tsp salt. With the mixer on low, add in dry ingredients in 3 additions - alternating with 3/4 c buttermilk. Mix until just combined.
5
Spoon into pan and top with crumble. Bake for 40 minutes.
6
For the glaze: whisk together 12 c powdered sugar, 1/2 tsp salt, 1/2 tbsp melted butter, 1/2 tsp vanilla extract, 2 tbsp maple syrup & 1/2 tbsp milk until smooth. Drizzle cooled cake with glaze.
