Pineapple Walnut Cake

Pineapple Walnut Cake
This light and fluffy cake is great as a sweet breakfast treat and perfect with a cup of tea or coffee. Enjoy!
Cake Ingredients
1/3 cup soft butter
1 cup white sugar
1 egg
1 tsp vanilla extract
1 ½ cups flour
2 tsp baking powder
1/4 tsp salt
½ cup milk
½ cup pineapple juice
1 8oz. can crushed pineapple (well strained with some juice squeezed out)
Topping Ingredients
½ cup brown sugar
2 tbsp flour
1 tsp cinnamon
½ cup finely chopped walnuts
3 tbsp melted butter
Directions
1. Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch baking pan and line the bottom with parchment paper. You can also just grease and flour the pan.
2. Combine all the topping ingredients and set aside.
3. Mix flour, baking powder and salt and set aside.
4. Strain the can of crushed pineapple, squeezing some of the juice out of the pineapple. Save the juice to use in the cake batter.
5. Beat butter for a few minutes and then add sugar. Cream butter and sugar until very light and fluffy for about 6-8 minutes on medium speed, scraping the bowl with a spatula regularly.
6. Add egg and vanilla and beat until well combined.
7. In a measuring cup combine pineapple juice and milk. The mixture will look curdled- this is ok.
8. On low speed add the flour mixture and milk-juice mixture alternately to butter mixture, starting and ending with the flour until just incorporated- do not overmix. Pour into pan.
9. Sprinkle half of the topping mixture onto the batter, then add the crushed pineapple and then add the remaining topping.
10. Bake for about 40-50 minutes or until an inserted cake tester comes out clean. Let the cake cool in pan for 10 minutes. Enjoy warm or at room temperature.
Tips
1. Use room temperature ingredients to ensure that they all mix well together.
2. Ensure that the oven is pre heated and at the correct temp.
3. Cream the butter and sugar for at least 6 minutes. This will ensure that lots of air is incorporated into the butter yielding a light and fluffy cake.
4. Do not over mix the batter after adding the flour. This will deflate the batter and over develop the gluten in the flour making the cake dry and hard.
5. Store this cake at room temperature or in the fridge. I like to warm my cake in the microwave for 10-15 seconds before enjoying when stored in the fridge. Trust me- this makes a huge difference to the texture and taste of the cake compared to a cold slice of cake.
6. I prefer to use the Del Monte brand canned crushed pineapple. Fresh pineapple does not work as well in this recipe.
7. The topping may sink into the cake while baking- this ok- the cake will still taste yummy.
#baking #food #cake

[@shanamkirasoi]

Very yummy

[@kandiskitchen]

Thank you!

[@shilpamanoharan8381]

Unique combination, will definitely try to see the result.

[@kandiskitchen]

Make sure to use the canned crushed pineapple when you try it🙂

[@aliyahsadeek4633]

That looks so good !

[@kandiskitchen]

Thanks!