Ingredients
Scale
- 2 cups all-purpose flour (you can substitute with whole wheat pastry flour for a nuttier flavor)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon (optional but adds lovely warmth)
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup crushed fresh pineapple, drained well (canned pineapple in juice works too, just drain thoroughly)
- ½ cup sour cream or Greek yogurt (adds moisture and slight tang)
- ½ cup chopped toasted pecans or walnuts (optional for texture and nuttiness)
This ingredient list reflects ingredients I always find in my Monterey kitchen, where fresh produce and pantry staples mingle effortlessly. My Nonna Rosa always emphasized using ingredients you trust and love, and that’s what makes this cake so special.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This step is crucial for an easy release—my Nonna Rosa always reminded me to “treat the pan like a friend.”
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. This dry mix is the backbone of your cake’s texture.
- In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 3 to 4 minutes. I often do this by hand with a wooden spoon, especially when Olivia and Isabella want to “help” and feel the creamy texture between their fingers.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This step builds the cake’s structure and depth of flavor.
- Fold the dry ingredients into the wet mixture gently but thoroughly. Avoid overmixing to keep your cake tender.
- Stir in the crushed pineapple and sour cream until just combined. The pineapple’s juice keeps the cake moist, while the sour cream adds a subtle tang that complements the fruit beautifully.
- If using, fold in the toasted nuts for a delightful crunch. Toasting nuts is one of my favorite kitchen rituals—it fills the house with such a warm, inviting aroma.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden, and the cake should spring back lightly when touched.
- Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before frosting or serving. Patience here pays off—the flavors deepen as it cools, much like the slow-cooked sauces from my family kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
