Bacon-Pineapple Upside-Down Cake

As you can see, there are two Bacon-Pineapple Upside-Down cakes on this photo; don't be fooled, on the left, is the page of the Food Network magazine, and on the right is my actual cake! I must say, I have never...well, almost never made a cake the turned out almost identical as the picture from a magazine or book...and I'm also proud to share the 'source' where the recipe comes from originally. Most food blogger...and I do say MOST are not willing to share the source of their recipes even if they adapted it from a source...which is even better because you get to take your own 'twist' on it, and share that as well.

Although in the 1970's we all just wrote down on little index cards recipes that we exchanged with one-another, and who knew where they originated from...some of them were 'hand-me-downs' and some were clippings from magazines, but virtually no one knew the actual source! In the 90's, when I got my first computer in 1995 and had the Windows 95, my neighbor, who was more advanced with computer knowledge even a few years prior, suggested that I should type up all my hand written recipes and create a file where I could easily find them. I spent hours and hours typing (good thing I took typing in high school) ...so I didn't have to peck with my index finger...lol!

Well, since then I got rid of most of my handwritten recipes...and I kind of feel bad about that!

Fast forward, here we are in 2014 with some pretty advanced cameras, and we are not only blogging about food, but taking some amazing food photos, as well! I do admit one thing, the only way we can mention that our recipes are original...and I do mean original creation, is that from memory, remembering a certain 'staple dish' with the ingredients we already kept in our memories; but than, we just have to remember the measurements...that is how our mothers and grandmothers cooked...a pinch here, and a dash, or just 'eyeballing' the liquid measurements. When it came to baking...they would pull out an old ratty cookbook, or a yellowed piece of handwritten paper when it came to baking...am I correct, or not?

All I can tell you that this is the best Pineapple-Upside-Down Cake you've ever had in your life...that is, if you LOVE bacon like most of us do. Forget about the calories, the fat, and cholesterol, just for once, and splurge a little! I got so hooked on the bacon dish and dessert creations just from that Food Network magazine; the bacon issue, that I plan to study it well, to make more recipes from it!

Especially, when you can buy a package of a very good quality bacon, and get the 2nd package for FREE...you certainly have a bargain for sure! Our local Publix Supermarket always, but always has the 'buy one'...and 'get one free' of so many different products every week, that you'd be amazed how much you can save!

Bacon-Pineapple Upside-Down Cake
recipe, courtesy of Food Network Magazine

Ingredients

• 6 slices bacon
• 1 1/2 sticks unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 7 fresh pineapple rings (about 1/2 inch thick)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk

Directions

Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.
Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.
Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.

Always use the freshest and ripest pineapple you can find...these were already pre-cut into logs, and I sliced them about 1/2 inch slices.

Fry 6 slices of bacon in a large skillet, on medium heat, and lay them on paper towel to soak up the excess grease.

On top of the stove, add the light brow sugar, the butter, and reserved bacon fat and let the melt down. Swoosh the pan to smooth it out. ( I used a Le Creuset enameled large cast iron skillet..
('thrift find' from Goodwill) a few years ago, for $3.99...don't even try to find one in such perfect brand new condition today...and forget about the old price!

Lay the pineapple slices carefully over the brown sugar mixture...you can overlap them slightly if they don't fit right. (You can use a cast iron skillet, or a heavy duty skillet. Cake pan also works well, but you have to transfer the brown sugar mixture from the skillet that you melted the sugar in)

Chop the bacon really fine...chances are, you may have a small amount left over!

Fill the holes of the pineapple slices, and all the empty spaces around them.

With an electric hand mixer, or stand-up mixer, mix the cake ingredients according to the recipe!
With a rubber spatula, carefully spread the batter on top of the pineapple slices.

The batter should look smooth, and spread all the way to cover the pineapple pieces.

Here's the finished result...perfectly baked, golden brown. Let the cake cool for 15 minutes then with a dull knife loosen around the edges. Place a large platter over the top, and carefully turn it upside-down. Wait at least one hour before cutting it. ( my cake was done in about 50 minutes) May not need 1 hr. to bake according to your oven.

Just to refresh your memory, after one hour of resting the cake...can't wait to cut into it...and share!
Moist, delicious, sweet and savory...hope you will try this! xo