Ananas Cosmosus or pineapple

So I don't even remember when I made this cake because I do it so often. I takes about 10 minutes and everyone loves it. So I was wondering about the orgin of its name because come on it tastes nothing like an apple. So piña is the spanish word for pine as in the pine tree we know and love and kill each year to place in our homes on a day the catholic church picked to celebrate Christ birth because it coincided with the pagan holiday of Yule. Anyways I digress. The apple part comes from, you guessed it the juicy fruit the apple. I guess they are both fruits but come on. Pineapple. I wish it had been more interesting.

This is almost fool proff to make since the cake is dense and requires very little mixing skill. If you have an arm you'll be able to make it. I negate the mixer half the time. I use a skillet and it works fabulously but if you do not have one a cake pan will work just fine.

Making the pan schmear
8 Tbsp (1stick, 4 oz) unsalted butter, at room temperature
1-1/2 Tbsp honey
1/2 tsp dark rum( pour with heavy hand)
1 cup packed light brown sugar
1/4 tsp vanilla paste or pure vanilla extract
Kosher salt

Preheat the oven to 350 degrees F.

In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread half a cup of schmear over the bottom of a 9-inch silicone cake pan or caste iron skillet ( I spread a little more than half). Slice pineapple into quarters and arrange in circles on the bottom of the pan.

Making the cake
1-1/3 cups cake flour
2 tsp baking powder
8 Tbsp (1 stick, 4 oz) unsalted butter, at room temperature
1/2 cup plus 2 Tbsp granulated sugar
1/2 tsp vanilla paste or pure vanilla extract
2 large eggs
1 Tbsp plus 1 tsp milk

Sift the flour and baking powder together and set aside.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about three minutes, until light and creamy. Stop to scrape down the sides of the mixer when necessary and continue mixing. Mix in the vanilla. Add the eggs one at a time, beating until the first one is fully incorporated before adding the second and again, stop and scrape down the sides when necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until well combined.

Put the batter into the pan and spread gently over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean.

Let the cake in the pan cool on a cooling rack for 20 to 30 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm.