Apple Bacon Coffee Cake Recipes

BACON BUTTERSCOTCH COFFEE CAKE

Steps:

• Heat oven to 375°F. Spray 9-inch cake pan with cooking spray.
• Cook bacon in skillet until browned and fat is rendered, about 5 minutes. Remove bacon with slotted spoon, and place on paper towel to drain.
• In large bowl, mix 2 cups Bisquick mix, the granulated sugar and baking soda. Add buttermilk and egg, and mix until just combined. Fold in the butterscotch chips and cooked bacon.
• To make Streusel, in small bowl, mix 1/3 cup Bisquick mix and the brown sugar. Cut in cubed butter until roughly the size of small peas.
• Spread batter in cake pan. Sprinkle with streusel. Bake 22 to 25 minutes or until golden and toothpick inserted in center comes out clean. Cool completely, 45 to 60 minutes.
• To make Icing, mix powdered sugar and 2 tablespoons milk. Add additional milk if necessary. Drizzle over cooled coffee cake.

APPLE-BACON COFFEE CAKE WITH BROWN BUTTER STREUSEL

Steps:

• Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
• Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan.
• Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl.
• Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
• Sprinkle bacon on top of batter, followed by streusel.
• Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

APPLE-BACON COFFEE CAKE

Steps:

• Heat oven to 350°F
• Combine nuts, flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Blend in sour cream. Stir in apples and bacon.
• Pour into 13x9-inch pan sprayed with cooking spray; top with nut mixture.
• Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Cool completely.

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

MAPLE BACON WALNUT COFFEE CAKE

Steps:

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1/2 cup for topping. Combine the baking powder, baking soda, cinnamon and nutmeg; stir into remaining flour mixture., In a small bowl, whisk the eggs, buttermilk, syrup and applesauce until well blended. Gradually stir into flour mixture until combined., Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with reserved topping, then bacon and walnuts. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

APPLE BACON COFFEECAKE

Steps:

• Load your ABM according to manufacturer's recommendations (my Panasonic is dry then wet) with flour, milk, sugar, 2 eggs, 6 T butter, salt. Set on dough setting & run the cycle. Monitor when mixing, dough should be soft but not sticky or sloppy. adjust with additional flour as needed, a tablespoon at a time.
• While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.
• Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.
• In a large skillet, melt 1 T bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 T maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in 2T Calvados if using. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, if used, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.
• When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough.
• Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Alternatively cut the roll into 1 1/2 inch sections & lay in greased lasagna pan, like cinnamon buns.
• Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.
• Heat the oven to 375 degrees. In a small bowl, whisk together 1 Tbsps. maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Place the pan in the oven.
• Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.
• While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and 2T maple syrup.
• Remove the cake and allow the cake to cool slightly.
• Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.

APPLE COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Mix nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour and baking powder; set aside. Mix sour cream and baking soda; set aside.
• Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing on low speed after each just until blended. Blend in vanilla. Add flour mixture alternately with sour cream mixture, mixing after each addition. Spoon half the batter into 13x9-inch pan sprayed with cooking spray. Top with apples and half the nut mixture. Repeat layers with remaining batter and nut mixture.
• Bake 30 to 35 min. or until cake just begins to pull away from sides of pan. Cool in pan on wire rack.

BACON-LOADED APPLE MAPLE COFFEECAKE

Steps:

• In a small pan, heat the milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon sugar, and then set aside until the yeast is activated and the milk is foamy, about 10 minutes.
• Whisk two of the eggs in the bowl of a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining sugar until fully incorporated.
• With the mixer running, add the butter, one or two pieces at a time, until all of it has been incorporated.
• In a medium bowl, whisk together 3 cups of the bread flour and the salt. With the mixer running, add the flour mixture, a spoonful at a time, until all of it has been incorporated into the dough.
• Remove the dough to a lightly floured surface and knead until it is soft and elastic with a silky texture, 5 to 7 minutes (or you can use a dough hook on an electric stand mixer instead to do the kneading). Knead in additional bread flour as needed, up to the remaining one-half cup. Place the dough in a lightly oiled bowl and loosely cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1 1/2 hours.
• While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate.
• Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.
• In a large non-stick skillet, add the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 tablespoons 100% pure maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in the vanilla extract and set aside to cool.
• When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough. Roll the dough lengthwise into a tube (like a cinnamon roll); making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.
• Heat the oven to 375 degrees. In a small bowl, whisk together 1 tablespoon 100% maple syrup with the remaining egg. Brush the maple egg wash over the outside of the wreath and place the pan in the oven.
• Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.
• While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, and the 100% pure maple syrup.
• Remove the cake and allow the cake to cool slightly.
• Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.