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!
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
- 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
DirectionsPreheat 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.
('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!
With a rubber spatula, carefully spread the batter on top of the pineapple slices.
Moist, delicious, sweet and savory...hope you will try this! xo