Spiced Apple Bacon Upside Down Cake

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!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 728kcal
Author Erica


  • 1 cup pure maple syrup
  • 2 teaspoons cinnamon divided
  • 2 medium-sized apples cored and sliced thinly
  • 8 slices thick-cut bacon cooked
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • Pinch ground cloves
  • 3/4 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1/3 cup dark brown sugar packed
  • 3 large eggs room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 cup buttermilk room temperature


  • 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. 


Calories: 728kcal | Carbohydrates: 94g | Protein: 11g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 134mg | Sodium: 517mg | Potassium: 375mg | Fiber: 2g | Sugar: 64g | Vitamin A: 710IU | Vitamin C: 2.1mg | Calcium: 136mg | Iron: 2.1mg