Description
A light and fluffy cake infused with the sweetness of crushed pineapple, perfect for any tropical occasion.
Ingredients
Scale
- 190 grams all-purpose flour
- 4 grams baking powder
- 2 grams salt
- 113 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 large eggs
- 5 millilitres vanilla extract
- 120 grams sour cream
- 165 grams crushed pineapple, well drained
- 60 grams powdered sugar
- 30 millilitres pineapple juice
Instructions
- Set the oven to 175°C. Grease and flour a standard loaf pan to prevent sticking.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly distributed.
- In a large bowl, use an electric mixer to beat softened butter with granulated sugar on medium speed until light and fluffy.
- Add eggs one at a time to the creamed mixture, beating after each addition, then mix in vanilla extract.
- Add dry ingredients and sour cream to the batter in three additions, starting and ending with the flour mixture. Mix gently after each addition until just combined.
- Fold the well-drained crushed pineapple into the batter using a spatula, ensuring even distribution without overmixing.
- Pour the batter into the prepared loaf pan and smooth the surface. Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Whisk powdered sugar with pineapple juice to create a smooth glaze, then drizzle over the cooled loaf.
Notes
- Ensure the crushed pineapple is well-drained to avoid a soggy cake.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For extra flavor, you can add shredded coconut to the batter.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg