Buttery Pineapple Cake

Foodista Cookbook Entry

Category: Desserts & Sweets | Blog URL: http://thewitchykitchen.blogspot.com/2010/02/buttery-pineapple-cake.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Stella
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Ingredients

1 1/4 cups All Purpose Flour (Arrowhead Mills is excellent)
3/4 cup of Light Brown Sugar (no substitutions, please!)
1/8 teaspoon Salt
1 1/2 teaspoons Baking Soda
1/2 cup Vegetable Oil
2/3 cup Milk
1 Fresh Egg
1/2 teaspoon Vanilla Extract
1/2 cup Drained Pineapple Chunks (tossed in a bit of flour)

Preparation

1
Preheat oven to 350 degrees & prepare a glass or no burn baking dish with butter or Pam.
2
In a bowl, mix the flour, sugar, salt, & baking soda thoroughly. Create a well in the center and add the egg, oil, milk, and vanilla. Mix gently till homogeneous. Add the wet, floured pineapple and mix. Pour into dish and bake for 27-30 minutes. Did you notice there isn't really any butter?

Tools

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Comments

Abbes Bouzefrane's picture
Abbes Bouzefrane
February 25, 2010

I made this cake and it was really easy and also delicious. Nice with my spearmint tea.

Stella's picture
Stella
February 25, 2010

Thanks Abbes. I am glad you liked it! Please do check out my blog when you get a chance for more recipes like this one.

Paula's picture
Paula
March 1, 2010

I'm going to make this tonight. More later!! PM

Greg Martin's picture
Greg Martin
March 1, 2010

Mmmm...I can't wait to try it!

Edwin's picture
Edwin
March 1, 2010

Hello Stella,

Kindly send some to me through mom!

Edwin

Adam Rubenfield's picture
Adam Rubenfield
March 1, 2010

YUM! This cake was soooo good. And no guilt either!

Stella's picture
Stella
March 1, 2010

Hi Adam, thanks! It is good, but maybe with a little bit of guilt???

Hi Edwin & Dr. Martin, thanks for voting for my cake. I hope you like it, and it is quite a breakfast cake-great with coffee...

Libby's picture
Libby
April 7, 2010

I stumbled upon your blog the other day and had to try this cake. I love cake for breakfast! My husband puts milk on his breakfast cake and I just eat it like cake. Very, very good recipe!

Peace,
Libby

FOODESSA's picture
FOODESSA
June 1, 2010

Hello Stellina...I finally got around to taking a look at your very easy cake which I'll have to try soon. Maybe I'll turn it into a gluten-free variety...with the sweet sorghum flour ;o) I'm sure it will turn out scrumptious.
Flavourful wishes, Claudia

Sheri Wetherell's picture
Sheri Wetherell
August 10, 2010

i'm looking forward to see this in the Foodista cookbook!

About

I have sat here for quite a while trying to figure out what approach to take in order to describe the deliciousness of this cake. At this point, I'm sure that I don't have the words, so I am just going to say that this is one of those recipes you keep in your arsenal for life. This is for two major reasons:

1. Deliciousness!
2. Ease

There are other reasons too like this being one of the greatest cakes I've had with my ginger tea or the fact that there is not a lot a cleanup, since it is a one bowl and no mixer required cake. This cake is also so moist and fragrant that it would work great for a layered cake with something like buttercream icing. However, I feel the top two suffice for firing up the oven and trying it. Be sure to brew a nice pot of tea or coffee and have some whipped cream handy.

Yield:

8.0

Added:

Tuesday, February 23, 2010 - 6:25pm

Creator:

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