Juicy Pineapple Heaven Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 1/2 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp salt
04 -
1/2 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
2 large eggs
07 -
1 tsp vanilla extract
08 -
1/2 cup sour cream
09 -
1 cup crushed pineapple, well drained
→ For the Glaze
10 -
1/2 cup powdered sugar
11 -
2 tbsp pineapple juice
# Instructions:
01 -
Heat your oven to 350°F. Grab a loaf pan and give it a good coating of butter, then dust it with a bit of flour so your cake won't stick.
02 -
In a bowl, whisk together the flour, baking powder, and salt. Nothing fancy here, just make sure everything's mixed well.
03 -
In your biggest bowl, beat the softened butter and sugar together until it looks pale and fluffy - about 3 minutes with an electric mixer. This step puts air in your batter, so don't rush it.
04 -
Drop in the eggs one at a time, beating well after each one. Pour in the vanilla and mix it in too.
05 -
Now comes the gentle part - add about a third of your flour mixture to the butter mixture and stir it in. Then add half the sour cream and mix. Keep alternating - flour, sour cream, flour, sour cream, flour - until it's all in there. Mix just enough to combine; overmixing makes tough cake!
06 -
Gently fold in the drained crushed pineapple with a spatula. Make sure it's well drained or your cake might get soggy.
07 -
Pour the batter into your prepared loaf pan and smooth out the top. Pop it in the oven for 50-60 minutes. You'll know it's done when a toothpick stuck in the middle comes out clean, or with just a few crumbs.
08 -
Let the cake hang out in its pan for about 10 minutes, then carefully turn it out onto a wire rack to finish cooling. While you're waiting, mix the powdered sugar and pineapple juice into a smooth glaze. Once the cake is completely cool, drizzle the glaze all over the top, letting it run down the sides.
# Notes:
01 -
If you're in a hurry, you can use canned crushed pineapple. Just be sure to drain it really well – too much liquid will make your cake soggy.
02 -
This cake actually tastes even better the next day after the flavors have had time to meld together.
03 -
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.