Description
A moist and easy tropical cake featuring bright pineapple flavor, with a silky buttered crumb and a light pineapple glaze.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 10 g (2 tsp) baking powder
- 3 g (1/2 tsp) fine sea salt
- 113 g (1/2 cup) unsalted butter, softened
- 80 ml (1/3 cup) vegetable oil
- 2 large eggs (about 100 g total)
- 5 ml (1 tsp) vanilla extract
- 565 g (20 oz can) crushed pineapple, with juice
- 120 ml (1/2 cup) buttermilk
- 120 g (1 cup) powdered sugar (for glaze)
- 60–80 ml (1/4–1/3 cup) reserved pineapple juice (for glaze)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9 x 5-inch loaf pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large bowl, beat the softened butter and vegetable oil until smooth. Add the eggs, vanilla extract, and buttermilk and mix until combined. Stir in the crushed pineapple.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 38–45 minutes, or until a skewer inserted comes out with a few moist crumbs.
- For the glaze, whisk the powdered sugar with the reserved pineapple juice until smooth. When the cake is warm, poke the top lightly with a skewer and pour the glaze evenly over it. Allow to cool completely before slicing.
Notes
For best results, keep some pineapple juice in the batter and only drain part of it. This cake can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 4.5g
- Cholesterol: 55mg