Tropical Pineapple Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
½ cup sour cream
02 -
1 tsp vanilla extract
03 -
1 cup granulated sugar
04 -
1 ½ cups all-purpose flour
05 -
½ cup softened unsalted butter
06 -
2 large eggs
07 -
1 cup drained crushed pineapple
08 -
1 tsp baking powder
09 -
½ tsp salt
→ Glaze Topping
10 -
2 tbsp pineapple juice
11 -
½ cup powdered sugar
# Instructions:
01 -
Set your oven to 350°F (175°C) and get your loaf pan ready by greasing it lightly, then adding a dusting of flour.
02 -
In a medium bowl, stir together the flour, salt, and baking powder with a whisk. Put it aside for later.
03 -
In a bigger bowl, beat the softened butter and sugar with an electric mixer until the combo is fluffy and airy, which takes about 3-4 minutes.
04 -
Mix in the eggs, one by one, making sure to beat well each time. Add the vanilla extract at the end and mix lightly.
05 -
Slowly alternate adding the dry mix and sour cream to the butter mixture, starting and stopping with the flour. Don’t overmix, just stir until it’s all blended.
06 -
Carefully fold the crushed pineapple into your batter, making sure it's well spread throughout.
07 -
Pour your batter into the prepared loaf pan. Smooth the surface and bake for 50-60 minutes, or until a toothpick in the middle comes out clean.
08 -
Once out of the oven, let the loaf sit in the pan for 10 minutes before placing it on a cooling rack. While it cools, whisk together the pineapple juice and powdered sugar for the glaze. Once cool, drizzle it on top.
# Notes:
01 -
You can swap sour cream with coconut cream for a dairy-free option.
02 -
If needed, use gluten-free flour instead of all-purpose flour.
03 -
Expect a golden brown crust with a tender and soft center.