Tropical Pineapple Delight (Print-Friendly Version)
# What You'll Need:
→ Cake Batter
01 -
170 grams crushed pineapple (drained)
02 -
120 grams sour cream
03 -
1 teaspoon vanilla extract
04 -
2 large eggs
05 -
200 grams granulated sugar
06 -
115 grams unsalted butter (softened)
07 -
190 grams all-purpose flour
08 -
1 teaspoon baking powder
09 -
1 teaspoon salt
→ Glaze
10 -
30 millilitres pineapple juice
11 -
60 grams powdered sugar
# Step-by-Step Directions:
01 -
Turn on the oven to 175°C and prepare a loaf pan by greasing it and dusting with flour so nothing sticks.
02 -
Stir salt, flour, and baking powder in a medium bowl until they're mixed thoroughly.
03 -
Use a big bowl to beat the softened butter and sugar together. Keep going until it looks pale and fluffy.
04 -
Mix in the eggs one by one. Make sure each one is totally blended in before adding the next. Then, add the vanilla extract and combine.
05 -
Alternate adding the dry mix and sour cream into the butter bowl. Begin and wrap up with the dry mix. Be gentle to keep the batter soft.
06 -
Carefully mix in the crushed pineapple, spreading it evenly through the batter.
07 -
Pour the batter into your prepared pan, then smooth out the top with a spatula.
08 -
Place the pan in the oven's middle and bake for about 50 to 60 minutes. It's ready when a toothpick poked in the centre comes out clean.
09 -
Let the cake sit in the pan for around 10 minutes. Then remove it and put it on a rack to cool fully.
10 -
Combine the pineapple juice with powdered sugar in a tiny bowl. Stir until it's smooth and easy to drizzle.
11 -
When the cake is completely cool, pour the glaze on top. Slice it up and enjoy!
# Helpful Notes:
01 -
Removing the pineapple's liquid helps avoid making the batter too soggy and keeps it fluffy.