Description
Pineapple Heaven Cake is a moist and flavorful loaf cake featuring crushed pineapple folded into a tender buttery batter. Topped with a sweet pineapple glaze, this delightful cake balances fruity freshness with a soft crumb, perfect for afternoon tea or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup crushed pineapple, drained
Glaze
- 1/2 cup powdered sugar
- 2 tbsp pineapple juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan well to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which creates a tender cake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to maintain an emulsified batter. Stir in the vanilla extract for flavor.
- Combine Flour and Sour Cream: Gradually add the dry flour mixture to the butter mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture, mixing just until combined to avoid overworking the batter.
- Fold in Pineapple: Gently fold in the drained crushed pineapple with a spatula, being careful not to overmix so the cake remains light and airy.
- Pour Batter and Bake: Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth. Drizzle this glaze evenly over the cooled cake for a sweet, tangy finish.
Notes
- Ensure the crushed pineapple is well drained to prevent excess moisture in the batter.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The glaze can be adjusted in thickness by adding more powdered sugar or pineapple juice as needed.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
