At first, it may seem strange to put bacon into any sweet baked treat, but trust me, it creates a “sweet and salty” flavor combination that’s out of this world. Everyone will go nuts for this coffee cake, I promise.
To get started, gather your ingredients, preheat the oven to 375° and grease a 9-inch cake pan with non-stick cooking spray. Cook the bacon in a greased skillet until browned and fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and place on a paper towel to drain.
In a large bowl, combine the Bisquick®, sugar and baking soda. Mix in the buttermilk and egg until combined. Then, fold in the cooked bacon and butterscotch chips.
Next, make the streusel topping by combining the remaining Bisquick and brown sugar in a separate bowl. Using your hands, cut the cubed butter into the mixture until it all comes together nice and crumbly. Spread batter into the prepared cake pan and sprinkle with the streusel topping.
Bake until golden and a toothpick inserted into the center comes out clean. Let cool completely.
To make the icing, combine the sifted powdered sugar with 2 tablespoons of milk. Add additional milk if necessary. Drizzle over the cooled coffee cake.
In this buttermilk coffee cake the smoky bacon and caramel-like flavor of butterscotch make a stellar pair. Each bite is its own perfect combination and, when paired with coffee, almost feels like a little gift from the heavens.