Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 (20-ounce) can crushed pineapple, drained
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and 1 cup of sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Add the flour mixture to the butter mixture in three batches, alternating with the sour cream. Beat until just combined.
5. Spread the batter into the prepared pan.
6. In a medium bowl, beat the cream cheese, 1/2 cup of sugar, egg, and 1/2 teaspoon of vanilla extract until smooth. Spread the cream cheese mixture over the batter in the pan.
7. Sprinkle the crushed pineapple over the cream cheese layer.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350 degrees F
Serving Size: 8-10 servings
Nutritional Information: (per serving)
Calories: 468
Fat: 21g
Carbohydrates: 59g
Protein: 8g
Substitutions for Ingredients:
- Butter: margarine or vegetable shortening
- Sour cream: plain Greek yogurt
- Cream cheese: ricotta cheese
Variations:
- Add 1/2 cup of chopped nuts to the batter
- Use a different type of canned fruit instead of pineapple
- Add 1/2 cup of shredded coconut to the cream cheese layer
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before beginning.
- Be sure to drain the pineapple well before adding it to the cake.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat individual slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Chopped nuts
- Maraschino cherries
- Toasted coconut
Pairings:
- Fresh fruit
- Ice cream
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Be sure to check the cake with a toothpick before removing it from the oven.
Food Safety Advice:
- Store the cake in the refrigerator and consume within 5 days.
Food History:
Cream cheese cakes have been around since the late 19th century. The addition of pineapple to the cake is a more modern twist.
Flavor Profiles:
This cake is sweet and creamy with a hint of tanginess from the pineapple.
Serving Suggestions:
This cake is best served chilled.
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