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INGREDIENTS

1 pineapple
1½ cups sugar, divided
1 tsp. cinnamon
¼ tsp. ground cloves
3/8 tsp. salt, divided
2 sticks butter, divided
¾ cup brown sugar
¾ cup all-purpose flour
¾ cup cornmeal
2 tsp. baking powder
1 tsp. cinnamon
1 vanilla bean
2 eggs
½ cup heavy cream

PREPARATION

• Preheat the oven to 350 degrees.
• Peel and quarter the pineapple, then cut each quarter into ½-inch-thick wedges.
• Mix together ½ cup sugar, cinnamon, cloves and 1/8 teaspoon of salt.
• Melt 4 tablespoons of butter and dip the pineapple wedges in the butter, then lightly coat in the sugar mixture. Cover the bottom of a 10-inch cast-iron skillet with the pineapple wedges. Roast in the oven for 20 minutes.
• Meanwhile, combine 6 tablespoons of butter and brown sugar in a saucepan; cook until the butter melts. Pour the butter mixture over the pineapple.
• Whisk together the flour, cornmeal, baking powder, cinnamon and remaining salt.
• With a mixer, beat the remaining 6 tablespoons of butter in a large bowl until creamy. Add the vanilla bean and the remaining 1 cup of sugar. Beat until fluffy. Add the eggs one at a time, scraping down the sides of the bowl between additions.
• Beat in the flour mixture, alternating with additions of heavy cream.
• Pour the batter over the pineapple and smooth with a spatula. Bake 40 minutes.
• Let the cake cool and set for 15 minutes. Then invert onto a plate and serve.