Skip to main content

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.
Labels:

Comments

  1. MaryMohDecember 16, 2009 at 5:22 PM

    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. ShirleyDecember 16, 2009 at 7:21 PM

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

    ReplyDelete
  3. Angie's RecipesDecember 16, 2009 at 9:02 PM

    The cake does look light, moist and delicious!

    ReplyDelete
  4. Tasty Eats At HomeDecember 16, 2009 at 10:17 PM

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

    ReplyDelete
  5. Sokehah cheahDecember 16, 2009 at 10:46 PM

    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. AnonymousDecember 16, 2009 at 10:49 PM

    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. LauraDecember 16, 2009 at 11:39 PM

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

    ReplyDelete
  8. Sokehah cheahDecember 16, 2009 at 11:52 PM

    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. ShaheenDecember 17, 2009 at 3:07 AM

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

    ReplyDelete
  10. Sokehah cheahDecember 17, 2009 at 9:13 PM

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

    ReplyDelete
  11. Conor @ HoldtheBeefDecember 18, 2009 at 1:24 PM

    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. My Little SpaceDecember 18, 2009 at 3:16 PM

    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. Sokehah cheahDecember 18, 2009 at 4:05 PM

    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. deliaFebruary 9, 2010 at 10:05 AM

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

    ReplyDelete
  15. Sokehah cheahFebruary 9, 2010 at 3:28 PM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more