Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.

In a medium saucepan, combine the maple syrup and heavy cream. Bring to a gentle boil over medium heat, stirring occasionally, then remove from heat and set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Pour the hot maple cream syrup into the bottom of the prepared baking dish.

Spoon the cake batter evenly over the hot syrup (do not stir them together).

Sprinkle the crumbled crispy bacon over the top of the batter.

Bake for 35 to 40 minutes, or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.

Let it cool for 10 minutes before serving warm, allowing the sauce to thicken slightly.