Bacon Pineapple Upside Down Cake

posted in: Recipes | 0
  • Bacon-Pineapple-Upside-Down-Cake-with-APW 4-5 ounces hickory-smoked bacon (good quality)
  • ¼ cup butter
  • 1 cup brown sugar
  • ¼ cup chopped pecans
  • 1 ounce Adam Puchta’s 1855
  • 1 can (15 ¼ ounce) pineapple slices (undrained)
  • 3 eggs (separated)
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Cook bacon in a cast iron skillet over medium heat, until crisp, drain. Finely chop and set aside. Melt butter in the same skillet, add brown sugar, pecans, 1855 and cooked bacon; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon juice, set aside. Arrange pineapple slices over the brown sugar mixture in the skillet. 

Beat egg yolks until thick and lemon color; gradually add sugar, beat  well. Add flour, baking powder and salt to mixture. Stir in reserved juice. Beat egg whites until stiff peaks form; fold into yolk mixture. Pour batter into the skillet with the brown sugar mixture & pineapple. 

Bake at 350° for 40 – 45 minutes. Let cool for 30 minutes then remove from skillet.