Apple Bacon Coffee Cake with Maple Glaze

Butter a square glass pan and preheat oven to 350ºF.

Chop walnuts and peel, core, and thinly slice the apple. Set aside.

Fry bacon until crisp. Drain on a paper towel-lined plate and crumble. Set aside.

In a small bowl, combine brown sugar and cinnamon and set aside.

In the bowl of a stand mixer, mix butter and granulated sugar on low until fluffy. Add beaten eggs in slowly until incorporated. Do the same with the sour cream and vanilla.

In a separate medium size bowl, measure out flour. (If you’re using regular wheat flour you will need 2 cups. If you’re using anything else, you must measure by weight. Every gluten free flour has a different mass per cup so substituting by volume will not work.) Add in salt, baking powder, baking soda, and xanthan gum (if using). Whisk together thoroughly.

With mixer on low speed, add dry ingredients to wet slowly until incorporated.

Spread half the batter in the pan. Arrange half the apple slices on top and sprinkle with 2/3 of the brown sugar/cinnamon mixture. Repeat.

Top with chopped walnuts and bacon. Bake for 50 minutes to an hour or until a knife stuck in the middle comes out clean.

Whisk together all the ingredients for the maple glaze and drizzle over the top of the hot cake.

Cool and serve.