Skip to main content
logo
Food Advertising by

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 :)

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

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

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

    ReplyDelete
  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?

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

    ReplyDelete
  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.

    ReplyDelete
  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
    [email protected]
    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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Lavender lemon cookies ~ 薰衣草柠檬曲奇

These dainty looking Lavender lemon cookies have a subtle taste of lavender, not too much for I used  fresh leaves instead of dried flowers.  They are buttery, taste like shortbread with a light floral aroma.  They are simple, cute and sure to impress.  Try gifting them at a Christmas cookie swap or great to give as a gift during the coming festive season.


Lavender lemon cookies ~  薰衣草柠檬曲奇
Ingredients

263 gm butter80 gm caster sugar245 gm plain flour50 gm cornflour2.1/2 Tbsp icing sugar1.1/2 Tbsp freshly snipped lavender leaves1 tsp lemon zesta pinch of saltMethod Sift plain flour with the cornflour, set aside.Cream butter, sugar and icing sugar till fluffy.Mix in the snipped Lavender leaves and lemon zest.Mix in the sifted flour and cornflour mixture.Wrap up the dough with cling wrap and keep chilled for an hour or more.Roll the dough into 1/4 inch thick and cut with cookie cutter.  (Alternatively, roll into a log and cut into 1/4 inch thick).Place cookies onto a parchment lined baking …