OMG! My most favorite things for breakfast - all rolled into one! Unflinchingly filched from Food & Drink, a weekly guide to enjoying eating from Tribune. Time does not include rising time. Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor. The coffeecake can be made through Step 10 the night before serving; loosely cover and refrigerate the dough overnight, then warm at room temperature for 1 hour before baking. ***Having made this twice I am now changing the original recipe to reflect ABM use & to lighten & sweeten the dough & reduce the fat. It's still plenty rich but original was overwhelming. I have also reduced the bacon & removed the amaretto & almonds - they were confusing to the palate. Next time I make I'll add 2T Calvados to the apples 2 minutes before completing the saute.