Alright, Achraf — here’s your full, big, tropical-inspired recipe for Pineapple Pound Cake, with all the extra details you requested. I’ve turned it into a well-rounded guide that covers everything from history to nutritional info to the “lovers” of the dish.
🍍 Pineapple Pound Cake – A Tropical Twist on a Classic Favorite
Introduction
Pound cake has been delighting dessert lovers for centuries, known for its dense yet tender crumb and rich buttery flavor. Traditionally made with a pound each of butter, sugar, eggs, and flour, it’s a classic that adapts beautifully to flavor variations. In this tropical twist, sweet and tangy pineapple is folded into the batter, creating a moist cake with bursts of juicy fruit and a subtle citrus aroma. This dessert pairs wonderfully with afternoon tea, summer picnics, or as a show-stopping finale to any meal.
Ingredients
For the Pound Cake:
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for a nutty undertone)
- 1 ½ cups (about 300g) crushed pineapple, well-drained
For the Pineapple Glaze (optional but highly recommended):
- 1 cup (120g) powdered sugar
- 2–3 tablespoons pineapple juice (reserved from drained pineapple)
- ½ teaspoon lemon zest
Instructions
- Preheat and Prepare
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch Bundt pan or two loaf pans.
- Cream the Butter and Sugar
- In a large mixing bowl, beat butter and sugar together until pale and fluffy, about 3–5 minutes. This incorporates air, giving your cake a light texture despite its richness.
- Add the Eggs
- Add eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.
- Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry
- Alternate adding dry ingredients and sour cream to the butter mixture, starting and ending with flour. Mix on low speed until just combined—do not overmix.
- Add Flavor & Pineapple
- Stir in vanilla, almond extract (if using), and the drained crushed pineapple until evenly distributed.
- Bake
- Pour batter into the prepared pan, smoothing the top.
- Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Glaze
- Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack.
- For the glaze, whisk powdered sugar, pineapple juice, and lemon zest until smooth, then drizzle over the cooled cake.
Methods / Baking Tips
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are not cold for a smooth batter.
- Draining Pineapple: If the pineapple has excess juice, your cake may become soggy—press gently with a spoon to remove liquid.
- Bundt Pan Prep: Grease thoroughly to prevent sticking, especially in intricate pan designs.
History
Pound cake originated in Europe in the early 1700s, earning its name from the equal “pound” measurements of its core ingredients. Pineapple, a tropical fruit first cultivated in South America, was brought to Europe and Asia in the 15th century through Spanish explorers. By the mid-20th century, pineapple became a popular baking ingredient in America thanks to canned fruit innovations, leading to creations like pineapple upside-down cake—and eventually, variations like this tropical pound cake.
Benefits
- Energy Boost: High in carbohydrates for a quick pick-me-up.
- Mood Lifter: Pineapple’s natural sweetness and aroma trigger happy taste memories.
- Vitamin C Source: Pineapple adds antioxidants to the mix.
- Crowd-Pleaser: Loved by kids and adults alike.
Formation (Serving & Presentation)
- Serve slices warm with whipped cream or vanilla ice cream.
- For a tropical twist, garnish with toasted coconut flakes.
- Pairs beautifully with fresh berries for contrast.
Nutrition (per slice, based on 12 servings)
- Calories: ~350 kcal
- Carbohydrates: 50g
- Protein: 5g
- Fat: 15g
- Saturated Fat: 9g
- Sugar: 30g
- Fiber: 1g
Conclusion
Pineapple Pound Cake takes the buttery richness of the classic recipe and infuses it with sunny, tropical charm. Moist, sweet, and fragrant, it’s a dessert that bridges tradition with exotic flavor, making it perfect for both casual gatherings and special occasions.
Lovers of This Recipe
This cake is adored by:
- Tropical dessert fans craving a sunny flavor profile
- Tea-time enthusiasts who appreciate a moist slice with their brew
- Holiday hosts looking for a centerpiece dessert
- Grandmothers and grandkids who share baking traditions
If you’d like, I can also make you a “Pineapple Pound Cake Lovers’ Story” section, where I write a short, warm, fictional narrative about people bonding over this dessert. It would make the recipe even more charming.
Do you want me to add that?