Upside down Pineapple Honey Cake

Ingredients

2/3 c. honey
1 (15.25-oz.) can sliced pineapple, drained
1 1/3 c. sugar
3/4 c. butter, softened
1 tsp. vanilla
1 3/4 c. flour
1/4 c. cornmeal
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. buttermilk
3 eggs

Honey Glaze

1/4 c. honey
1 Tbs. light brown sugar
1 Tbs. butter

Directions

Preheat the oven to 350°.

In a heavy 10-inch cast iron skillet, coat the bottom with the 2/3 cup of honey. Place the pineapple slices over the top of the honey and set aside while you prepare the cake.

In a large mixing bowl, combine sugar and butter.  Beat at medium high speed until light and fluffy.

Stir in vanilla.

In a small bowl, combine the flour, cornmeal, baking powder, salt and baking soda. 

In another small bowl, combine the buttermilk and eggs. Whisk until combined.

Add about a fourth of the flour mixture into the sugar and butter mixture.  Mix until smooth. Then add a fourth of the buttermilk mixture to the sugar and butter.  Continue adding the flour mixture and then the buttermilk mixture alternately. Be sure to begin and end with the flour mixture. Mix only until blended. 

Spread the batter over the pineapple slices in the skillet. 

Bake for 50 minutes, or until a toothpick comes out clean when inserted in the center. If the cake begins to get too brown, cover with a sheet of aluminum foil.

Cool in the skillet on a wire rack for 10 minutes

While the cake is cooling, prepare the honey glaze.

In a small heavy saucepan, combine the honey, brown sugar and butter.   Bring to a simmer. Cook for 1 minute.

Carefully invert the cake onto a serving plate. Drizzle the Honey Glaze over the top.  Let cool 15 minutes, Cut and serve.