Description
This Pineapple Cake features a moist texture with fresh pineapple, eggs, and sour cream, making it a delightful dessert choice that’s easy to prepare and perfect for gatherings.
Ingredients
Scale
- 15 oz (425 grams) fresh pineapple, peeled and cored
- 2 large eggs, at room temperature
- 1 ¼ cup (125 grams) sugar
- ½ cup (120 ml) vegetable oil
- 1 cup (240 grams) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 lime, juice and zest
- 2 ¼ cup (260 grams) all-purpose flour
- 2 teaspoon baking powder
- ⅛ teaspoon fine salt
Instructions
- Core and peel half a pineapple, then cut and dice one half; slice the other half. Alternatively, drain a 20-oz can of pineapple in juice and set aside.
- Preheat the oven to 355°F/180°C and line the bottom of a 9-inch spring-form cake pan with parchment paper, greasing the sides and bottom. Set aside.
- In a mixer, beat eggs and sugar until pale and fluffy. Gradually add vegetable oil, sour cream, vanilla extract, and lime juice until smooth. Mix in flour, baking powder, and salt without overmixing.
- Pour half the batter into the prepared pan, level it, and top with diced pineapple. Pour in the rest of the batter, then arrange the sliced pineapple on top gently.
- Bake for about 40 minutes. Check doneness with a toothpick; continue baking for 5 minutes if needed.
- Once baked, cool for 10 minutes in the pan before transferring to a serving plate. Optionally dust with powdered sugar or brush with honey or apricot jam before serving.
Notes
If using canned pineapple, be sure to drain it well before adding to the batter.
Make sure all ingredients are at room temperature for best results.
This cake pairs wonderfully with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg