I made this cake to take with us to Mexico so that Ray and I can have our own “wedding cake” at Liz’s wedding. Clearly, everyone else will be eating a gorgeous one made of sugar. This is a delicious recipe. You can substitute sugar for the 1 1/3 cups of mild honey, but keep the 2/3 cup of honey at the beginning of the directions for sure.
Let me know if you try it!
Adapted from Southern Living
Total:1 Hour, 50 Minutes
2/3 cup mild honey or agave syrup
1 (15.25-oz.) can pineapple in juice, drained
1 1/3 cups mild honey or agave
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
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 honey 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 honey 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. Let cool 15 minutes before serving.