Description of this recipe: This Pineapple Dream Cake is a symphony of tropical flavors and textures, delivering a moist, fluffy, and intensely satisfying baking experience. Infused with juicy pineapple and enriched with the tang of sour cream, this cake boasts a delightful crumb and a vibrant aroma. The finishing touch? A simple yet irresistible pineapple glaze that adds a touch of sweetness and a beautiful sheen. It’s not just a cake; it’s a slice of sunshine!
Why you will love this recipe: This cake is guaranteed to become a favorite for several reasons:
- Effortless Elegance: Despite its impressive flavor profile, this cake is surprisingly easy to make. No fancy techniques or specialized equipment required!
- Unmatched Moistness: The combination of crushed pineapple and sour cream ensures that every slice is incredibly moist and stays that way for days.
- Perfectly Balanced Flavors: The sweetness of the pineapple is beautifully balanced by the subtle tang of the sour cream, creating a flavor that’s both refreshing and comforting.
- Versatile for any Occasion: Whether you’re celebrating a special event, hosting a brunch, or simply craving a sweet treat, this cake is a crowd-pleaser that will impress everyone.
- Simple Glaze: The glaze is so simple to throw together with minimal ingredients.
Ingredients:
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) sour cream, at room temperature
- 1 cup (about 8 oz) crushed pineapple, well-drained
- For the Glaze:
- 1/2 cup (60g) powdered sugar
- 2 tablespoons pineapple juice
Preparation:
- Step 1: Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 9×5 inch loaf pan. Alternatively, you can use baking spray with flour.
- Step 2: Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the baking powder and salt are evenly distributed throughout the flour, leading to a more consistent texture.
- Step 3: Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the mixture, which is essential for a light and airy cake.
- Step 4: Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Make sure the eggs are at room temperature; this helps them incorporate better into the batter.
- Step 5: Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tough cake.
- Step 6: Fold in Pineapple: Gently fold in the well-drained crushed pineapple. Ensure that the pineapple is evenly distributed throughout the batter.
- Step 7: Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached.
- Step 8: Cool and Glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and pineapple juice until smooth. Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set before slicing and serving.
Serving Suggestions:
- Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh pineapple chunks or toasted coconut flakes.
- Enjoy it with a cup of coffee or tea for a delightful afternoon treat.
- For a more decadent dessert, serve with a warm pineapple compote.
Tips:
- Room Temperature Ingredients: Using room temperature ingredients, especially the butter, eggs, and sour cream, is crucial for creating a smooth and well-emulsified batter.
- Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Well-Drained Pineapple: Be sure to drain the crushed pineapple very well to prevent the cake from becoming soggy.
- Even Baking: To ensure even baking, place the loaf pan in the center of the oven. If the top of the cake starts to brown too quickly, tent it loosely with aluminum foil.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Nutritional Information (per slice, approximate):
- Calories: 320
- Protein: 4g
- Sodium: 200mg
Conclusion
This Pineapple Dream Cake recipe is more than just a baking project; it’s an opportunity to create a delightful treat that will bring joy to anyone who tastes it. The combination of simple ingredients and easy-to-follow instructions makes it accessible for bakers of all skill levels. So, gather your ingredients, preheat your oven, and get ready to embark on a baking adventure that will result in a cake that’s both delicious and beautiful. Enjoy!
Questions and Answers about this recipe:
- Can I use canned pineapple tidbits instead of crushed pineapple?
- Yes, you can use pineapple tidbits. Just make sure to chop them into smaller pieces, similar to the consistency of crushed pineapple. Also, be sure to drain them very well before adding them to the batter.
- Can I make this cake ahead of time?
- Absolutely! This cake actually tastes even better the next day as the flavors meld together. Just be sure to store it in an airtight container at room temperature or in the refrigerator. Add the glaze right before serving for the best look and flavour.
- Can I freeze this cake?
- Yes, this cake freezes well. Let the cake cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before serving. It is best to apply the glaze when serving after thawing it.
- Can I use a different type of sugar for this recipe?
- While granulated sugar is ideal for its texture and how it creams with the butter, you could experiment with using light brown sugar. This will change the flavour profile of your cake, giving it a more caramelly and molasses notes. It will slightly change the colour of your cake.
- I don’t have sour cream, can I use something else?
- If you don’t have sour cream, you can use plain yogurt or Greek yogurt as a substitute. They will provide a similar tang and moisture to the cake. If you use Greek yogurt, consider using full-fat for the best results.
