Preheat the oven to 350°F. Spray a 9X13 inch baking pan with cooking spray and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar, mixing for one to two minutes on low speed until combined and fluffy. Add the eggs and vanilla, scrape down the sides of the bowl.
In a large bowl, mix the flour, baking powder, baking soda and salt. Set aside. In another large bowl, whisk together the sour cream and milk.
Working in intervals, alternate between adding dry ingredients and wet ingredients to the bowl of the standing mixer, starting and ending with the dry ingredients. Continue scraping down the sides of the bowl and mix until everything is combined and smooth.
Combine cinnamon and sugar in a bowl. Set aside.
Combine the chopped bacon, brown sugar, pecans, flour and butter in a medium bowl. Rub the mixture between your fingers until sandy crumbles form.
Whisk together powdered sugar, maple syrup, vanilla and salt. Add one teaspoon of milk at a time to reach desired consistency of glaze. Cover and chill until needed.
To assemble the cake, transfer half of the batter into the greased baking pan and top with the cinnamon and sugar mixture. Pour the rest of the batter on top of the cinnamon and sugar layer and cover with the bacon and pecan crumble.
Bake for 45-50 minutes, until the edges begin to turn golden and the cake is cooked through. While the cake is baking, prepare the maple glaze. Allow cake to cool 10-15 minutes.
Drizzle the vanilla glaze over the cake right before serving. Serve immediately or wrap in plastic and store in refrigerator for up to a week.
Not a fan of bacon? No problem! The coffee cake still tastes great without bacon.
You can make this coffee cake the night before serving. After you bake the coffee cake, allow to cool and refrigerate overnight. Warm the coffee cake at 350°F for 10 minutes, then serve.
Preheat the oven to 177°C. Spray a 33×23-centimeters baking pan with cooking spray and set aside.
In the bowl of a standing mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar, mixing for one to two minutes on low speed until combined and fluffy. Add the eggs and vanilla, scrape down the sides of the bowl.
In a large bowl, mix the flour, baking powder, baking soda and salt. Set aside. In another large bowl, whisk together the sour cream and milk.
Working in intervals, alternate between adding dry ingredients and wet ingredients to the bowl of the standing mixer, starting and ending with the dry ingredients. Continue scraping down the sides of the bowl and mix until everything is combined and smooth.
Combine cinnamon and sugar in a bowl. Set aside.
Combine the chopped bacon, brown sugar, pecans, flour and butter in a medium bowl. Rub the mixture between your fingers until sandy crumbles form.
Whisk together powdered sugar, maple syrup, vanilla and salt. Add one teaspoon of milk at a time to reach desired consistency of glaze. Cover and chill until needed.
To assemble the cake, transfer half of the batter into the greased baking pan and top with the cinnamon and sugar mixture. Pour the rest of the batter on top of the cinnamon and sugar layer and cover with the bacon and pecan crumble.
Bake for 45-50 minutes, until the edges begin to turn golden and the cake is cooked through. While the cake is baking, prepare the maple glaze. Allow cake to cool 10-15 minutes.
Drizzle the vanilla glaze over the cake right before serving. Serve immediately or wrap in plastic and store in refrigerator for up to a week.
Not a fan of bacon? No problem! The coffee cake still tastes great without bacon.
You can make this coffee cake the night before serving. After you bake the coffee cake, allow to cool and refrigerate overnight. Warm the coffee cake at 177 °C for 10 minutes, then serve.
Madagascar Bourbon Pure Vanilla Extract
