Tropical Pineapple Delight (Printable Version)
# What You'll Need:
→ Cake Batter
01 -
1 teaspoon salt
02 -
1 teaspoon baking powder
03 -
190 grams plain flour
04 -
115 grams soft butter, unsalted
05 -
200 grams white sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla flavor
08 -
120 grams sour cream
09 -
170 grams drained crushed pineapple
→ Glaze
10 -
60 grams icing sugar
11 -
30 millilitres juice from pineapple
# How to Make It:
01 -
Heat your oven to 175°C then butter and flour a loaf tin so the cake won't stick.
02 -
Grab a bowl and stir the flour, baking powder, and salt together until they're well mixed.
03 -
Using a big bowl, whip the soft butter with the sugar until it looks light and fluffy, which takes a few minutes.
04 -
Drop in eggs one by one, mixing well after each. Then stir in the vanilla flavor.
05 -
Slowly add your dry mix to the butter mix, switching between this and the sour cream. Start and finish with the dry stuff, and don't overmix if you want a soft cake.
06 -
Carefully mix in your drained pineapple chunks until they're spread out nicely in the batter.
07 -
Pour all your cake mix into the tin you fixed up earlier and smooth the top flat.
08 -
Put the tin in the middle of your hot oven and let it bake for 50-60 minutes. It's done when a toothpick comes out clean.
09 -
Leave the cake in its tin for 10 minutes before taking it out and putting it on a wire rack to cool all the way.
10 -
In a small bowl, mix the icing sugar and pineapple juice until you've got a smooth topping you can pour.
11 -
When the cake's totally cool, pour your sweet topping over it. Then cut and enjoy!
# Additional Tips:
01 -
Getting rid of extra juice from the pineapple keeps your cake from getting soggy.