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Honey Upside Down Cake

Honey Upside Down Cake

Submitted & created by Robert DeRose, Easley National Sales Manager

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

Honey Glaze:
1/2 cup honey
1 cup Easley Honey Wine

1. Preheat oven to 350°F. Pour honey into a buttered 9 inch baking pan, tilting pan 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 baking pan on a wire rack 10 minutes.

4. Invert cake onto a serving platter. Mix honey and wine on stove and then drizzle cake with Honey Glaze. Let cool 15 minutes before serving.