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Maple Bacon Coffee Cake

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.
SERVINGS
7
PREP TIME
10 min
COOK TIME
40 min

INGREDIENTS

  • Coleman Natural Uncured Bacon
  • 1/2 cup brown sugar
  • 2/3 cup flour
  • 1/4 tsp cinnamon
  • 1/4 cold cubes butter
  • 1/2 cup chopped pecans
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp maple extract
  • 1 tsp baking powder
  • 1 tsp baking soda

INSTRUCTIONS

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.

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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.

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