Tropical Pineapple Loaf Cake (Print Version)
# Ingredients:
→ Cake Batter
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
→ Pineapple Glaze
10 -
1/2 cup powdered sugar
11 -
2 tbsp pineapple juice
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt.
03 -
Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy.
04 -
Beat in the eggs one at a time, followed by the vanilla extract.
05 -
Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
06 -
Fold in the crushed pineapple gently.
07 -
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk together powdered sugar and pineapple juice to make the glaze; drizzle over the cooled cake.
# Notes:
01 -
Make sure to drain the crushed pineapple well to prevent the cake from becoming too wet.
02 -
For extra pineapple flavor, you can add 1/4 teaspoon of pineapple extract to the batter.
03 -
The cake can be stored in an airtight container at room temperature for up to 3 days.
04 -
For a tropical twist, try adding 1/2 cup of toasted coconut to the batter.