Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/2 cup sour cream
- 1 (20-ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Alternately add the dry ingredients and the orange juice and sour cream, beginning and ending with the dry ingredients.
6. Fold in the pineapple, walnuts, and coconut.
7. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 375
Fat: 16 g
Carbohydrates: 49 g
Protein: 5 g
Substitutions for Ingredients:
- Butter: Vegetable oil or margarine
- Orange juice: Apple juice or pineapple juice
- Sour cream: Plain Greek yogurt
Variations:
- Add 1/2 cup of chopped pecans or almonds for a nuttier flavor
- Substitute 1/2 cup of crushed pineapple for 1/2 cup of diced fresh pineapple
- Add 1/2 cup of raisins for a sweeter flavor
Tips and Tricks:
- Make sure to drain the crushed pineapple well before adding it to the batter.
- For a lighter cake, use cake flour instead of all-purpose flour.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Garnish the cake with fresh pineapple slices or orange zest.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh pineapple slices
- Orange zest
Pairings:
- Vanilla ice cream
- Fresh fruit
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of orange juice or pineapple juice to the batter.
- If the cake is too moist, bake it for a few minutes longer.
Food Safety Advice:
- Make sure to use pasteurized eggs in this recipe.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food History:
The combination of pineapple and orange is a classic flavor pairing that dates back to the early 19th century.
Flavor Profiles:
This cake has a sweet and tangy flavor with a hint of nuttiness from the walnuts and coconut.
Serving Suggestions:
- Serve as a dessert with a scoop of ice cream or a dollop of whipped cream.
- Enjoy as a snack with a cup of tea or coffee.
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