Introduction
There’s something truly magical about a homemade pound cake, especially when it comes infused with the delightful sweetness of pineapple. This Pineapple Sour Cream Pound Cake is a perfect twist on the classic dessert, bringing together a rich, moist texture with a burst of tropical flavor. Each slice is not only inviting with its golden color but also incredibly satisfying, making it an ideal treat for any gathering or a cozy afternoon at home. Pair it with a cup of tea or coffee, and you’ve got a blissful experience that will linger in your memory.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15 minutes to 1 hour 25 minutes
Yield: 12 servings
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, creating a lovely base for your cake.
- Add the eggs one by one, making sure to mix well after each addition. Stir in the aromatic vanilla extract next.
- Incorporate the drained crushed pineapple and sour cream into the mixture, stirring until everything is beautifully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure an even distribution of these dry ingredients.
- Gradually add the dry ingredients to your wet mixture, stirring gently just until everything is combined. Be careful not to overmix; you want the cake to be tender!
- Pour the luscious batter into the prepared bundt pan and smooth the top with a spatula for an even bake.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, signaling that your cake is ready.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently invert it onto a wire rack to cool completely. The aromas filling your kitchen will be irresistible!
Notes or Tips
- Feel free to add a drizzle of cream cheese frosting or a dusting of powdered sugar on top for an extra treat.
- For added flavor, consider mixing in some chopped walnuts or pecans into the batter.
- This cake stores beautifully in an airtight container at room temperature for several days.
Cooking Techniques
This recipe highlights the creaming method, where butter and sugar are whipped together to create a fluffy texture, allowing for a light cake. Understanding the importance of not overmixing during the combining of dry and wet ingredients ensures your pound cake retains that moist, tender crumb. Remember, patience is key during baking; resist the urge to open the oven door too soon!
FAQ
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to finely chop and drain any excess juice from the fresh pineapple before incorporating it into the batter.
How do I know when my cake is fully baked?
Using a toothpick is the best way to check for doneness. If it comes out clean or with a few crumbs, your cake is ready!
Can I freeze this cake?
Yes, this pound cake freezes wonderfully! Wrap it tightly in plastic wrap and aluminum foil before storing it in the freezer.
Conclusion
Indulge in the tropical flavors and moist texture of this Pineapple Sour Cream Pound Cake. Whether you’re preparing it for a special occasion or simply a treat for yourself and loved ones, each bite is a slice of sunshine. Enjoy the process and the wonderful rewards of baking; after all, nothing beats the feeling of sharing a homemade cake with those you care about most.