Pineapple and Bacon Upside-Down Pie

Ingredients:

• 7 rings of fresh pineapple (about 1-1.5 cm thick)
• 1 cup brown sugar, lightly pressed into a glass
• 170 g unsalted softened butter
• 6 slices of bacon
• 2 cups of wheat flour
• 1.5 tsp baking powder
• 1/2 teaspoon baking soda
• A pinch of salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup buttermilk or low-fat kefir

Preparation:

1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Fry the bacon in a skillet over medium heat, turning occasionally until crispy, about 9-11 minutes. Transfer the bacon pieces to a paper towel, then crumble them thoroughly and set aside.
2. Reserve 3 tablespoons of fat in the pan and drain the rest. Add 4 tablespoons (60 g) of butter and melt it over low heat. Pour this mixture into a 9-inch (23 cm) round baking pan, swirling and tilting the pan to coat the entire bottom. Sprinkle brown sugar evenly over the butter mixture.
3. Place one pineapple ring in the center of the baking dish and arrange the remaining rings around it, overlapping the edges if necessary. Sprinkle about 3 tablespoons of crumbled bacon into the center or between the pineapple rings.
4. Combine flour, baking powder, baking soda, and salt in a medium bowl. In a larger bowl, beat the remaining butter and granulated sugar with a mixer on medium speed for 2 minutes until light and fluffy.
   
   Beat the eggs separately, add vanilla extractSet the mixer to low speed and gently beat in the flour and baking powder in three additions, alternating between adding the buttermilk and the flour mixture. Increase the mixer speed to high and beat for about 15 seconds until the dough is smooth.
5. Pour the batter into the baking pan over the pineapples. Bake for about 1 hour, checking for doneness with a toothpick (insert it into the center of the cake and remove it; if there's no batter on the toothpick, your cake is ready). Place it on a rack and let it cool for 15 minutes, then run a knife around the edges of the pan and remove the cake, inverting the pan onto a flat plate.