What a waste of ingredients! Honey doesn't behave like sugar, putting it in a "buttered" pan didn't keep it from sticking like rock after baking. Butter was all in the batter, it should have been divided between pan and batter. Cornmeal was a nice touch, though.
Honey-Pineapple Upside-Down Cake
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Fresh pineapple slices work well here too.
Yield: Makes 10 to 12 servings
More From Southern Living
Total: 1 Hour, 50 Minutes
- 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
- Honey Glaze
- 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.
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