Bakin’ With Bacon In Baconia

Greetings Baconians!  Welcome to the Castle Kitchen!

I have a dessert treat involving bacon today that I think you will have a hard time resisting.  

Monsieur Le King I can’t imagine anyone could resist zee delicious cake you are making today!!

Bacon Pineapple Upside Down Cake

Ingredients

•  6 slices bacon (you can have MORE bacon if you want a more “bacon-ish” dessert of course!)
•  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.

Voila!  One delicious dessert!

Easy peasy as we say in Baconia.   I am fairly certain that you could use regular milk vs. the buttermilk in this recipe and it would be just as delicious but buttermilk DOES have a unique flavor so it may be that it’s BEST with buttermilk.

I’m gonna hold my breath until you make this for me!!!!

Add this one to your “gotta try it” list……………….you know as King of Baconia I wouldn’t recommend something that wasn’t beyond yummy right?   Right!

Baking is exhausting – I shall now retire to my chair for a snoozer…….

Hugs, Your King