Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup milk
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another mixing bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients.
7. Fold in the crushed pineapple.
8. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Remove the cake from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 12g
Carbohydrates: 48g
Protein: 4g
Sodium: 270mg
Sugar: 30g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Crushed pineapple can be substituted with canned pineapple chunks, drained and chopped.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Top the cake with whipped cream and fresh pineapple slices for a beautiful presentation.
- Add 1/2 cup of chopped pecans or walnuts to the batter for a crunchy texture.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Drain the crushed pineapple well to prevent the cake from becoming too moist.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar for a simple yet elegant presentation.
- Top the cake with fresh fruit, such as strawberries or kiwi, for a colorful presentation.
- Pipe whipped cream around the edges of the cake for a fancy look.
Garnishes:
- Fresh fruit
- Whipped cream
- Chopped nuts
Pairings:
- Vanilla ice cream
- Fresh fruit salad
- Hot tea or coffee
Suggested side dishes:
- Grilled chicken
- Steamed vegetables
- Rice pilaf
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of crushed pineapple in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
The Pineapple Allahabadi Cake is a popular dessert in India, named after the city of Allahabad. It is a fusion of Indian and Western flavors, with the addition of crushed pineapple to a classic cake recipe.
Flavor profiles:
The Pineapple Allahabadi Cake is sweet and tangy, with a moist and fluffy texture. The pineapple adds a tropical flavor to the cake, making it perfect for summer.
Serving suggestions:
Serve the Pineapple Allahabadi Cake as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Indian