Bacon and Pineapple Upside Down Cake

Ingredients

• • 6 slices bacon
• • 300grams, unsalted butter at room temperature
• • 1 cup light brown sugar
• • 6 fresh pineapple rings (1 small can)
• • 2 cups plain flour
• • 1 1/2 teaspoons baking powder
• • 1/2 teaspoon carb. soda
• • pinch of salt
• • 3/4 cup white sugar
• • 2 large eggs
• • 1 teaspoon vanilla extract
• • 1 cup buttermilk

Method

• Step 1Preheat the oven to 180c degrees . Cook the bacon in a large pan until crisp, remove to paper towels. Finely chop and set aside.
• Step 2Pour off all but 3 tablespoons drippings from the pan. Add 50grams butter and melt over low heat. Pour into an 8 inch round cake tin, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
• Step 3Place 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.
• Step 4Mix the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 250 grams of butter and the white sugar in another large bowl until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. Divide the flour mixture in 3 lots, Add to the butter, sugar mix alternating with the butter milk, beginning and ending with the flour mixture. Beat until the batter is smooth. Fold in the remaining chopped bacon.
• Step 5Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the centre 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.

Created: 23 Jul 2014 - brian p
Updated: 09 Jan 2016 - Member - grant & sandy