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One Pan Bacon, Maple and Pecan Upside-Down Cake

A one-pan upside-down cake with smoked streaky bacon, maple syrup and crushed pecans under a simple vanilla sponge.
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Cook Time 35 minutes

Ingredients
  

  • 8 rashers Smoked streaky bacon
  • 50 g Butter for the pan
  • 2 tbsp Light brown sugar
  • 3 tbsp Maple syrup
  • Pecans crushed, enough to cover the base of your pan
  • 150 g Unsalted butter softened, for the cake batter
  • 150 g Caster sugar for the cake batter
  • 150 g Self raising flour for the cake batter
  • 3 Eggs for the cake batter
  • 1 tsp Vanilla extract for the cake batter
  • 2 tbsp Milk for the cake batter
  • Neutral oil a little, for frying the bacon
  • Pecans to garnish

Instructions
 

  • Add the softened butter and caster sugar to a bowl and whisk until the butter turns pale and fluffy (an electric whisk or mixer is ideal).
  • Add the eggs, milk and vanilla extract and whisk through.
  • Fold in the flour until there are no more white flour bits, then set aside.
  • Preheat the oven to 170°C.
  • Fry the bacon in a little neutral oil over a medium-low heat until it has a nice colour, but not crispy, as it will burn in the oven.
  • Add the 50g butter to the pan and mix.
  • Add the light brown sugar and maple syrup and mix.
  • Leave to bubble for 2 minutes.
  • Add the crushed pecans.
  • Dollop the cake batter on top and spread evenly without disturbing the bacon and pecans.
  • Bake in the oven for 35 minutes at 170°C.
  • Flip the cake out onto a plate, garnish with pecans and enjoy.

Notes

Recipe by A Bowl of Stew. Bake in the same oven-safe pan used for the bacon.