A tropical twist on a classic cake!
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup buttermilk
For the Pecan Streusel Topping:
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup unsalted butter, melted
- ½ cup chopped pecans
Instructions:
Prepare the Cake Batter:
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple and buttermilk. Mix until just combined, being careful not to overmix.
- Pour Batter: Pour the batter into the prepared baking pan.
Prepare the Streusel Topping:
- Combine Ingredients: In a small bowl, combine the brown sugar, flour, cinnamon, and nutmeg. Stir in the melted butter and pecans until well combined.
- Sprinkle Topping: Sprinkle the streusel topping evenly over the cake batter.
Bake the Cake:
- Bake: Place the cake pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before slicing and serving.
Enjoy your delicious Pineapple Pecan Cake!
Tips:
- For a more intense pineapple flavor, use fresh pineapple and drain it well.
- You can substitute pecans with other nuts like walnuts or almonds.
- To make a glaze, combine powdered sugar with a little milk and drizzle over the cooled cake.
Happy Baking!