Introduction
Are you ready to tantalize your taste buds with a delightful treat? Look no further than this Moist & Sweet Pineapple Sour Cream Pound Cake recipe. This delectable dessert combines the tropical flavor of pineapple with the rich and moist texture of a classic pound cake. Whether you’re hosting a gathering or simply craving a sweet indulgence, this cake is sure to impress. Follow along to discover the perfect balance of sweetness and tanginess in every bite.
Ingredients
To create this heavenly Pineapple Sour Cream Pound Cake, you will need the following ingredients:
1. 2 cups all-purpose flour
2. 1 cup granulated sugar
3. 1 cup sour cream
4. 1/2 cup unsalted butter, softened
5. 3 eggs
6. 1 teaspoon vanilla extract
7. 1/2 teaspoon baking powder
8. 1/2 teaspoon baking soda
9. 1/4 teaspoon salt
10. 1 can (8 oz) crushed pineapple, drained
Gather these ingredients, and let’s embark on a culinary journey to create a memorable dessert.
Steps
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream.
5. Fold in the drained crushed pineapple until evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Variations
Feel free to customize this Pineapple Sour Cream Pound Cake recipe to suit your preferences. Here are some variations you can explore:
1. Add a sprinkle of shredded coconut to the batter for an extra tropical twist.
2. Drizzle a simple glaze made of powdered sugar and pineapple juice over the cooled cake for added sweetness.
3. Incorporate chopped macadamia nuts or pecans for a crunchy texture.
4. Experiment with different fruit additions like diced mango or mandarin oranges for a unique flavor profile.
Get creative in the kitchen and make this recipe your own!
Tips
1. Ensure all your ingredients are at room temperature for optimal mixing and baking results.
2. Do not overmix the batter once the dry ingredients are added to prevent a tough cake texture.
3. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for longer freshness.
4. Serve slices of this Pineapple Sour Cream Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
Conclusion
In conclusion, this Moist & Sweet Pineapple Sour Cream Pound Cake is a true crowd-pleaser that combines the tropical essence of pineapple with the comforting richness of a pound cake. Whether you’re a baking enthusiast or a dessert lover, this recipe offers a perfect balance of flavors and textures that will leave you craving more. Impress your friends and family with this delightful treat and savor the sweet moments created around a slice of this decadent cake.
FAQs
Q: Can I use fresh pineapple instead of canned crushed pineapple?
A: Yes, you can certainly use fresh pineapple in this recipe. Simply dice the fresh pineapple into small pieces and use it in place of the canned crushed pineapple.
Q: Can I freeze this Pineapple Sour Cream Pound Cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
Q: How can I make this cake more moist?
A: To make the cake even more moist, you can increase the amount of sour cream slightly or add a tablespoon of vegetable oil to the batter.
Q: Can I omit the sour cream in this recipe?
A: The sour cream adds moisture and richness to the cake, but if necessary, you can substitute it with an equal amount of Greek yogurt for a similar effect.
🍍🍰 Moist & Sweet Pineapple Sour Cream Pound Cake
Indulge in the delightful combination of tropical pineapple flavor and rich moist pound cake texture with this Moist & Sweet Pineapple Sour Cream Pound Cake. A crowd-pleasing dessert that strikes a perfect balance between sweetness and tanginess.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can (8 oz) crushed pineapple, drained
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
-
In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
-
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
-
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the sour cream.
-
Fold in the drained crushed pineapple until evenly distributed in the batter.
-
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
-
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
