Juicy Pineapple Heaven Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 teaspoon salt
02 -
1 teaspoon baking powder
03 -
190 grams all-purpose flour
04 -
115 grams unsalted butter, softened
05 -
200 grams granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
08 -
120 grams sour cream
09 -
170 grams crushed pineapple, drained
→ Glaze
10 -
60 grams powdered sugar
11 -
30 millilitres pineapple juice
# Instructions:
01 -
Preheat oven to 175°C and grease and flour a loaf pan to ensure easy release.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until thoroughly blended.
03 -
In a large mixing bowl, beat softened butter and granulated sugar for several minutes until pale and fluffy in texture.
04 -
Add eggs one at a time to the creamed mixture, mixing well between each addition. Stir in vanilla extract.
05 -
Gradually add the dry mixture to the butter base, alternating with sour cream. Begin and end with the dry ingredients, mixing gently to maintain a tender crumb.
06 -
Gently fold in drained crushed pineapple until evenly distributed throughout the batter.
07 -
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
08 -
Place pan in the centre of the oven and bake for 50–60 minutes, or until a skewer inserted in the centre emerges clean.
09 -
Allow cake to cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.
10 -
In a small bowl, whisk together powdered sugar and pineapple juice until a smooth, pourable glaze is achieved.
11 -
Once cake has cooled fully, drizzle glaze over the top. Slice and serve as desired.
# Notes:
01 -
Drained pineapple prevents excess moisture, ensuring a tender crumb.