Sometimes we all need a lil’ sweet and savory action in the morning – and this Maple Bacon Coffee Cake fits the bill! This moist maple cake is topped with a bacon pecan crumble and an easy maple drizzle. You can easily make it with ingredients you already have in your pantry and have it ready in under an hour.
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
Whisk together ingredients for the glaze until smooth. Drizzle cooled cake with glaze.
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