Dessert Please

I got the original recipe for this out of this months Rachael Ray Magazine. You can find it here I only made a couple of modifications. Also When I made it my intention was to use honey instead of the brown sugar in the batter, but I completely left it out. The result was a NOT sweet batter, but it still worked. I'll list the recipe as though I'd added the honey, and you can decide from there. :)

Pineapple Upside Down Corn Cake
16 servings
105 calories 21 from fat

• 2 tbsps butter
• 1/2 pineapple, quartered, cored, and cut into 1/4 inch slices
• 3 Tbs. packed brown sugar
• 2 large eggs
• 2/3 cup applesauce
• 1/4 cup honey
• 1/4 tsp salt
• 1 1/2 tsps baking powder
• 3/4 cup stone ground whole grain cornmeal
• 3/4 cup flour

Preheat the oven to 350°. In a 9-inch cast-iron skillet, heat 1 tablespoon butter and 3 tablespoons brown sugar over medium heat, stirring, until melted. Add the pineapple and cook until tender, 5 to 7 minutes. Arrange the pineapple decoratively in the pan.

In a medium bowl, combine the flour, cornmeal, baking powder, and salt. In a small bowl, combine the applesauce, remaining tablespoon of butter, and the honey. Beat in the eggs. Make a well in the center of the flour mixture, add the applesauce mixture and stir just until incorporated. Spread the batter gently and evenly on top of the pineapple in the skillet. Bake until springy to the touch, about 20 minutes. Let cool slightly, loosen the cake from the pan and invert onto a platter.