Ingredients
For the Cake:
- 3 cups all-purpose flour
- ½ tsp baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but amazing with fruit)
- ½ tsp salt
- ½ cup sour cream
- ½ cup crushed pineapple (drained slightly)
- 1 ½ cups fresh strawberries, chopped
- 1 tbsp flour (to toss strawberries — prevents sinking)
- For the Pineapple-Strawberry Layer (Topping/Swirl):
- ½ cup crushed pineapple (with juice)
- 1 cup fresh strawberries, sliced
- 2 tbsp sugar
- 1 tbsp cornstarch (for thickening)
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or milk
- ½ tsp vanilla extract
Pinch of salt
Instructions
1. Prepare the Fruit Layer:
In a small saucepan, combine crushed pineapple, sliced strawberries, sugar, and cornstarch.
Heat over medium heat until thickened and bubbling (5–7 minutes). Set aside to cool.
2. Make the Cake Batter:
Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
Cream butter and sugar together until light and fluffy (4–5 minutes).
Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with sour cream.
Gently fold in drained crushed pineapple and floured chopped strawberries.
3. Assemble the Cake:
Spoon half the batter into the prepared pan.
Add a layer of the pineapple-strawberry compote (about half of it).
Top with remaining batter, then swirl a little more fruit into the top if desired (like in the picture).
4. Bake:
Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 15–20 minutes, then turn out onto a wire rack.
5. Make the Glaze:
Mix powdered sugar, pineapple juice (or milk), vanilla, and salt until smooth and pourable.
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