Tuesday, October 7, 2008

Pineapple Bundt Cake




Before summer officially ends in my book and I let the wonderful fall season roll on threw, I had to bake something that had a summer sense to it. The heat is still already looming around in Florida (no surprise), so it really does feel like it's summer still (which, honestly, kind of sucks).

My boyfriends has been wanting me to bake a Pineapple Cake forever. I just haven't had time for the past couple weeks. I've been so busy that I never have to much time for myself, sadly. School is getting pretty hectic and it doesn't help that I'm attending night school as well. So I'm always at school.

Since I had a little time at hand and I too was craving sweets (since I've been on the school diet!!), I finally came around to bake the Pineapple Cake that someone has been nagging at me to bake. I didn't do the traditional Pineapple Cake, I guess you could say. Honestly, I don't like the idea of Pineapple on top. I much preferred the idea of the Pineapple being inside the cake. So I used shredded pineapple.

The cake was dense, but moist and sweet. Really great with morning tea (which is what I've been doing for the past couple morning). A great way to end the summer and let in the flavors of fall crawl in.





Recipe

Pineapple Cake

2 2/3 cups all-purpose flour
1 tsp. baking powder
1 cup butter, softened
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. salt
2 eggs, lightly beaten
2 egg whites
2 tsp. lemon extract
1 (16 ounce) can crushed pineapple, undrained

Glaze

1 cup powdered sugar
1 tbsp. milk
1/2 tsp. lemon extract


1. Preheat oven to 350 degrees. Grease a 10 inch bundt cake pan.

2. In a mixing bowl, cream butter and sugar until soft. Add cinnamon and salt. Add eggs, egg whites. Add lemon extract. Beat together until fluffy.

3. In another bowl, combine flour and baking powder. Slowly, combine wet ingredients with dry ingredients. Stir in pineapple. Pour into greased bundt pan.

4. Bake at for 55-60 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool. For the glaze, get a small bowl. Sift the powdered sugar. Add milk and lemon extract. If needed more, add in small drops (1/4 to 1/2 tsp. drops). Drizzle over cake.




14 comments:

RecipeGirl said...

Hey Tara! Whoa... we're on the same wavelength... I made a bundt cake just tonight. Yummy stuff. I might like a Pineapple one though- especially if I were in Florida.

I know what you mean about longing for fall. It was 89 degrees here in San Diego today :( Bring on the chilly days!!

Snooky doodle said...

this looks really nice and the photos are great. the sun shining through makes the cake even more summery. Nice recipe

Joy said...

That looks so yummy! Perhaps that would make my fiance eat pineapple. :-) If you can believe it, I've never made a bundt cake...now I want to get a pan a try this!

VeggieGirl said...

I posted about Pineapple-COCONUT bundt cakes a few weeks ago :0) Love the flavors!!

Vera said...

The cake looks wonderful! And I love this sunlight. I so miss sunny days... It's pouring here.

septembergirl61 said...

The cake looks delicious! Great picture. Where do you find shredded pineapple?

Susan from Food Blogga said...

Pineapple upside cake is one of my all time favorites. So I know I'd love this sweet, moist cake. It's so sunny!

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