Heaven Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 cup finely crushed pineapple (drained)
02 -
½ cup smooth unsalted butter, softened
03 -
½ cup sour cream
04 -
1 tsp pure vanilla extract
05 -
1 ½ cups standard all-purpose flour
06 -
1 tsp baking powder
07 -
½ tsp regular table salt
08 -
1 cup white granulated sugar
09 -
2 large eggs
→ Glaze Topping
10 -
2 tbsp pineapple juice
11 -
½ cup sifted powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C). Prep a loaf pan by greasing and dusting it with flour.
02 -
Grab a medium-sized bowl, toss in the flour, salt, and baking powder, and whisk them together. Put it aside for a moment.
03 -
In a big mixing bowl, beat the butter with sugar using an electric mixer until it's super fluffy and light. It'll take like 3-4 minutes.
04 -
Crack in the eggs one at a time, mixing well after each. Then, stir in the vanilla until it's all smooth.
05 -
Start adding the dry flour mix and sour cream into the butter mixture, bit by bit. Alternate back and forth, starting and finishing with flour. Don’t overmix it.
06 -
Gently stir in the crushed pineapple, making sure it’s spread evenly through the batter.
07 -
Pour the batter into the loaf pan and smooth the surface. Bake it for 50 to 60 minutes. It’s done when a toothpick comes out clean from the center.
08 -
After baking, let the cake sit in the pan for around 10 minutes. Move it to a wire rack to cool completely. While waiting, mix the pineapple juice and powdered sugar with a whisk, then drizzle it on top.
# Notes:
01 -
Go dairy-free by swapping sour cream for coconut cream.
02 -
Use gluten-free flour blend instead of regular.
03 -
The cake turns golden brown on the outside but stays soft inside.