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Maple-Walnut Coffee Cake

Wake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico

24 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

2-1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1/3 cup cold butter
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs
1-1/2 cups buttermilk
1/2 cup maple syrup
1/3 cup unsweetened applesauce
5 Wright® Brand Bacon strips, cooked and crumbled

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1/2 cup chopped walnuts

Directions

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 13-in. x 9-in. baking pan coated with cooking spray.

2 of 2

Maple-Walnut Coffee Cake (continued)

Directions (continued)

Sprinkle with reserved topping, then bacon and walnuts. Bake at
350° for 35-40 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack. Yield: 24 servings.

Nutrition Facts: 1 piece equals 160 calories, 5 g fat (2 g saturated fat), 27 mg cholesterol, 183 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.