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Pineapple Sour Cream Cake



This is a moist cake, not overly sweet because I've reduced the sugar content, and it's perfect with a nice cup of tea............ may even consider making it for X'mas too!






I let it cool in the Bundt tin for about 5 mins, before turning it over and quickly dusted some icing sugar on top for decoration, while the cake was still warm .......



the dried pineapple were still crunchy after being baked







Doesn't it look inviting ....... come share it with me!

Recipe for Pineapple Sour Cream Cake

Ingredients
  • 7 oz caster sugar
  • 4 eggs
  • 3/4 cup Canola/Olive Oil
  • 12 oz plain flour
  • 1 tsp baking powder
  • 1/2  tsp baking soda
  • 1/4 tsp salt
  • 130 gm dried pineapple, chopped and coated with some flour
  • 250 ml light sour cream
  • 1 tsp vanilla
  • 4 tsps lemon juice
Method
  1. Chop up the pineapple, coat with some flour from the above 12 oz plain flour.  Set aside.
  2. Sift the flour with the baking powder, baking soda, and salt.  Set aside.
  3. Cream the sugar and eggs till light, fluffy, thick and creamy.
  4. Add in the canola oil.  Mix well.
  5. Add in the flour mixture, alternating with the sour cream, starting with flour and ending with flour.  Mix well till the sour cream is fully incorporated and no white streaks remain.
  6. Add in the lemon juice and vanilla.
  7. Lightly fold in the chopped and flour coated pineapple.
  8. Transfer to a lightly greased and floured Bundt tin.
  9. Bake in preheated oven @ 180 degC for about 1 hr.  Test with skewer till it comes out clean.
  10. Cool cake in tin for about 5 mins before removing it onto a rack.
  11. Dust with icing sugar on the cooled cake.
  12. Serve cake when completely cooled.

Comments

  1. My gosh...that looks really good. Love to see all the pineapple pieces 'floating' around....mmmm. Looks moist and delicious. Cheah, I want to join you for tea with this cake :)

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  2. I've never used sour cream in a cake.Does that change the taste of the cake Cheah?

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  3. The cake does look light, moist and delicious!

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  4. Oh I bet this is delicious! Perfect with hot tea.

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  5. Hi
    Mary, you're most welcome to join me for tea.

    Shirley
    The cake tastes a bit sour, and it's moist. You must mix in sour cream well, if not a streak will form at the bottom.

    Angie
    It is not filling too because of the low sugar content.

    Tasty Eats At Home
    Yes, perfect with hot tea.

    ReplyDelete
  6. Hi! It looks great. I would love to have it with a cup of hot coffee. Will it taste better added with some kind of almond or walnut?

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  7. I love baking with sour cream or yogurt or buttermilk, the cakes are so moist... :0

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  8. Hi
    Anonymous
    Yes, you can toss in some chopped nuts if you wish, should combine well with the pineapples.

    Laura
    I haven't tried baking with buttermilk yet, will need to try it out.

    ReplyDelete
  9. That looks really wonderful, something to make during the winter season.

    ReplyDelete
  10. Hi
    mangocheeks
    Thanks for dropping by. Yes, do try it out and let me know.

    ReplyDelete
  11. Great tropical recipe, I haven't used pineapple in cake before. I wonder how it would be with some coconut milk/cream in place of some of the sour cream, mmmm.

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  12. Cheah, this is such a lovely bake! Love the whole combo of pineapple & sour cream. I'm unable to find sour cream over my living area, so I use yogurt instead when recipe needed! Thanks for sharing this. Cheers.

    ReplyDelete
  13. Hi
    Conor@HoldtheBeef
    You should try baking cakes with pineapples, I like it because it's a bit sourish and crunchy, maybe it'll also combine well with coconut milk. I've never tried baking cakes with coconut milk, thinking of my cholesterol level, but cookies, yes, very aromatic.

    Kristy
    Yes, yoghurt will be fine too. You have a nice weekend.

    ReplyDelete
  14. lovely bake. dried pineapples? can use fresh or tin pineapples?

    ReplyDelete
  15. delia
    I haven't tried using tinned or fresh pineapples, but if you want to try with tinned ones, you'll need to drain off the syrup and coat with flour to prevent them from sinking. Don't think advisable to use fresh ones, because they may be sour.

    ReplyDelete

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