Description
This Pineapple Cake is a delightful treat bursting with flavors from fresh pineapple, eggs, and sour cream. It’s easy to prepare and perfect for any gathering, making it a favorite for fans of homemade desserts.
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 it into quarters. Dice one quarter and slice another. If using canned pineapple, drain a 20-oz can and set aside.
- Preheat the oven to 355°F/180°C. Line a 9-inch spring-form cake pan with parchment paper and grease the sides with butter and flour.
- In a mixer, beat eggs and sugar for 3-4 minutes until fluffy. Gradually add oil, sour cream, vanilla, and lime juice, mixing until smooth.
- Gently add flour, baking powder, and salt. Mix until just combined, avoiding overmixing.
- Pour half of the batter into the prepared pan, level with a spatula, and top with diced pineapple. Add the remaining batter and arrange sliced pineapple on top.
- Bake for 40-45 minutes or until a toothpick comes out clean from the center.
- Cool for 10 minutes, then transfer to a serving plate and dust with powdered sugar or apricot jam.
Notes
Ensure eggs and sour cream are at room temperature for best mixing.
Adjust baking time based on your oven, checking for doneness after 40 minutes.
For added flavor, you can top with whipped cream or a scoop of vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg