Fall flavors take center stage in this Spiced Apple Bacon Upside Down Cake! Maple-kissed apples and thick-sliced bacon top a simple bacon-infused spice cake - it's a treat perfect for any time of day!
Prep Time 40minutes
Cook Time 50minutes
Total Time 1hour30minutes
1cuppure maple syrup
2medium-sized applescored and sliced thinly
Pinch ground cloves
3/4cup unsalted butter room temperature
1/3cupdark brown sugarpacked
3large eggsroom temperature
2 1/2teaspoonsvanilla extract
Preheat oven to 350 degrees F. Butter and flour a 10-inch round cake pan; set aside. Cut 4 slices of cooked bacon in half, chopping the rest and setting it aside in a bowl.
In a small saucepan set on high heat, bring maple syrup and cinnamon to a boil. Reduce heat to low and simmer until very thick and reduced to ¾ cup, about 20 minutes.
Pour the syrup into the cake pan and immediately arrange apple slices and bacon halves in 2 concentric circles, slightly overlapping as you layer. Leave pan on top of the hot stove while you finish the cake batter.
Whisk the dry ingredients together in a medium bowl and set aside.
In the bowl of a stand mixer, or using a hand mixer, cream together butter and sugars on medium speed until fluffy, 3 minutes. Mix in the eggs and vanilla on low speed, scraping down the bowl. Add the dry ingredients and buttermilk in 3 alternating batches on low speed, mixing until combined and smooth.
Fold in the chopped bacon using a rubber spatula, scraping down the sides and bottom of the bowl as you fold. Scrape the batter into the prepared pan, spreading it into and even layer.
Bake for 50-60 minutes, until golden on top, and a toothpick inserted comes out clean. Remove from oven and place pan on cooling rack for 45 minutes.
Invert cake onto a cake plate, tapping lightly to release if necessary. Serve the cake warm or cooled, as is or with a dollop of whipped cream and a side of coffee.