Ingredients
Scale
- 1 1/2 cups all-purpose flour (or plain flour for UK bakers)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt (adds moistness and slight tang)
- 1 cup crushed pineapple, drained well (fresh or canned works beautifully)
- Optional: 1/2 cup chopped walnuts or pecans (for added texture)
If you’re looking for substitutions, feel free to swap the butter for a good-quality margarine, especially if dairy is a concern. For a gluten-free twist, using a cup-for-cup gluten-free flour blend works well, though the texture will be a touch different. And if you prefer less sugar, reducing it slightly won’t compromise the cake too much—the pineapple’s natural sweetness carries it beautifully.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan or line it with parchment paper. This step always reminds me of my mum’s meticulous care—she believed a well-prepared pan was the secret to a perfect bake.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. I learned early on that sifting helps lighten the flour and avoids any lumps that sneak in unnoticed.
- In a large bowl, cream the softened butter and sugar together using an electric mixer or wooden spoon until pale and fluffy—about 3 to 4 minutes. This is where the magic starts, and I like to pause and breathe in the sweet scent, savoring the moment.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. It’s these little touches of flavour that lift the cake beyond ordinary.
- Fold in the dry ingredients gently, alternating with the sour cream (or Greek yogurt), beginning and ending with the flour mixture. Avoid overmixing to keep the crumb tender. My mum always said, “Don’t rush the folding, or you’ll lose the air.” Wise words from someone who knew her way around a whisk.
- Carefully fold in the drained crushed pineapple and nuts, if using. The pineapple should be well-drained to prevent the batter from becoming too wet, but the juicy bits are what make this cake sing.
- Pour the batter into the prepared pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
- Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. The kitchen will fill with the most inviting scent—you might find yourself sneaking glances through the oven window, just like I did as a child.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This pause is perfect for brewing a pot of strong Devonshire tea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
