For Bacon Streusel Topping:
6 slices Jones Dairy Farm Dry Aged Bacon, diced
3/4 cup brown or maple sugar
2/3 cup all purpose flour
1 teaspoon cinnamon
4 tablespoons butter, cold
1/2 cup chopped pecans
For the Cake:
3 cups all purpose flour
3 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3/4 cup butter, softened
1 1/4 cups light brown sugar
3 large eggs, lightly beaten
2 teaspoons natural maple extract
2-3 tablespoons bourbon
1 1/4 cups low fat buttermilk
8 slices Jones Dairy Farm Dry Aged Bacon, diced
2 cups apples, pears, rhubarb or banana, peeled and diced
In medium pan, cook bacon for both topping and cake until just slightly under cooked; set bacon aside and reserve 2 tablespoons bacon fat. Refrigerate bacon fat until cooled completely.
To make streusel, combine brown sugar, flour and cinnamon in medium bowl. Cut in butter and reserved bacon fat until mixture resembles small, pea-sized chunks. Add bacon and pecans. Set aside.
Preheat oven to 350˚F. Spray 9"x13" pan with non-stick baking spray. In large bowl combine flour, baking soda, cinnamon and salt.
In bowl of mixer fitted with paddle attachment, combine butter and sugar; mix until light and fluffy. Add eggs, maple extract and bourbon. Beat on medium speed until well combined. Add buttermilk and beat until well blended (the buttermilk mixture may appear curdled).
Add dry ingredients one half at a time, blending at low speed just until incorporated. Fold in bacon and fruit until evenly distributed. Transfer batter to prepared baking pan and cover with bacon streusel.
Bake 30 minutes; check to see that topping is not excessively browning (if so, cover with foil) and continue baking until center puffs (or a skewer inserted in middle comes out clean), about 10-15 minutes more. Transfer to wire rack and let cool before removing from pan or slicing.