Honey-Pineapple Upside-Down Cake

Name: Honey-Pineapple Upside-Down Cake
Ingredients: 2/3 cup honey; 1 (15.25-oz.) can pineapple slices in juice, drained; 1 1/3 cups sugar; 3/4 cup butter, softened; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/4 cup plain yellow cornmeal; 1 teaspoon baking powder; 1 teaspoon table salt; 1/2 teaspoon baking soda; 3/4 cup buttermilk; 3 large eggs

12 ingredients

4 steps

Ingredients

2/3 cup honey
1 (15.25-oz.) can pineapple slices in juice, drained
1 1/3 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup plain yellow cornmeal
1 teaspoon baking powder
1 teaspoon table salt
1/2 teaspoon baking soda
3/4 cup buttermilk
3 large eggs

Directions

1

Preheat oven to 350°. Pour honey into a buttered 10-inch cast-iron skillet, tilting skillet to spread evenly. Top with pineapple.
2

Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until fluffy. Stir in vanilla. Whisk together flour and next 4 ingredients. Whisk together buttermilk and eggs. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat just until blended. Spread batter over pineapple.
3

Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 minutes to prevent excessive browning, if necessary. Cool in skillet on a wire rack 10 minutes.
4

Invert cake onto a serving platter. Drizzle with Honey Glaze. Let cool 15 minutes before serving.