Description A delightfully moist and flavorful pound cake bursting with the tropical tang of pineapple and the sweet essence of fresh strawberries. This cake is perfect for any occasion, from a casual brunch to an elegant dessert. The combination of buttermilk and fruit creates a tender crumb and a flavor profile that’s both comforting and refreshing.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 cup fresh strawberries, hulled and chopped into small pieces
- 1 cup crushed pineapple, well-drained
- 1 teaspoon pure vanilla extract
Preparation:
This Strawberry Pineapple Pound Cake recipe requires a bit of preparation to ensure the ingredients blend seamlessly and the cake bakes to perfection. Here’s a detailed step-by-step guide:
Step 1: Preheat the Oven and Prepare the Pan
- Preheating is crucial for even baking. Set your oven to 350°F (175°C).
- Prepare a 10-inch bundt pan by thoroughly greasing it with butter or cooking spray. To ensure the cake releases cleanly, dust the greased pan with flour, tapping out any excess. This creates a non-stick barrier that prevents the cake from sticking to the pan.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, combine the softened butter and granulated sugar. Use an electric mixer (either a stand mixer or a hand mixer) to cream the mixture together until it becomes light and fluffy. This process usually takes about 3-5 minutes.
- Creaming the butter and sugar is a critical step as it incorporates air into the batter, which contributes to the cake’s light and airy texture. Ensure the butter is properly softened; it should be pliable but not melted.
Step 3: Incorporate Eggs
- Add the eggs one at a time to the creamed butter and sugar mixture. After adding each egg, beat well to ensure it is fully incorporated. This prevents the batter from curdling and helps to create a smooth emulsion.
- Using room-temperature eggs helps them to emulsify more easily with the other ingredients, resulting in a smoother batter and a more even bake.
Step 4: Combine Dry Ingredients
- In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that these ingredients are evenly distributed, which is essential for a uniform rise and texture in the cake.
- The baking powder and baking soda act as leavening agents, helping the cake to rise. The salt enhances the flavors of the other ingredients.
Step 5: Alternate Dry and Wet Ingredients
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. This means adding about one-third of the dry ingredients first, mixing until just combined, then adding half of the buttermilk, mixing again, followed by another third of the dry ingredients, the remaining buttermilk, and finally the last of the dry ingredients.
- Mix until just combined after each addition. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- Buttermilk adds moisture and a subtle tang to the cake, enhancing its flavor and tenderness.
Step 6: Fold in Fruits and Vanilla
- Gently fold in the chopped strawberries, drained crushed pineapple, and vanilla extract into the batter. Be careful not to overmix at this stage, as this can cause the fruit to bleed its color into the batter and make the cake dense.
- Ensure the pineapple is well-drained to prevent the cake from becoming soggy.
Step 7: Pour into Pan and Bake
- Pour the batter evenly into the prepared bundt pan. Use a spatula to smooth the top of the batter, ensuring it is level.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking.
Step 8: Cool and Invert
- Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. This allows the cake to firm up slightly, making it easier to release from the pan.
- After 10 minutes, carefully invert the cake onto a wire rack to cool completely. Ensure the rack is placed on a surface that can catch any drips.
Why You Will Love This Recipe:
This Strawberry Pineapple Pound Cake is a crowd-pleaser for several reasons. First, the combination of fresh strawberries and tangy pineapple creates a harmonious blend of flavors that is both refreshing and satisfying. The buttermilk adds a subtle tang that enhances the overall taste profile, while the vanilla extract rounds out the flavors beautifully.
Second, the cake’s texture is incredibly moist and tender, thanks to the inclusion of butter and buttermilk. The cake stays moist for days, making it perfect for making ahead of time.
Finally, this recipe is relatively simple to make and requires minimal effort. It’s perfect for both experienced bakers and novices alike. The use of common ingredients and straightforward instructions makes it an accessible and rewarding baking project.
Cooking Rating:
- Ease of Preparation: Medium
- Flavor Complexity: High
- Overall Appeal: High
Serving Suggestions:
- Plain: Enjoy a slice of this cake on its own for a simple yet satisfying treat.
- With Whipped Cream: Serve with a dollop of freshly whipped cream for added richness. A dusting of powdered sugar can also enhance the presentation.
- With Berries: Garnish with fresh strawberries, blueberries, or raspberries to complement the flavors in the cake.
- With Ice Cream: Pair with a scoop of vanilla ice cream or coconut sorbet for a delightful dessert.
- With Glaze: Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake for extra sweetness and flavor.
- Coffee or Tea: Serve alongside a cup of coffee or tea for a perfect afternoon snack.
Tips:
- Room Temperature Ingredients: Ensure that the butter, eggs, and buttermilk are at room temperature. This helps them to emulsify properly, resulting in a smoother batter and a more even bake.
- Don’t Overmix: Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Mix until just combined after each addition.
- Drain Pineapple Thoroughly: Make sure to drain the crushed pineapple thoroughly to prevent the cake from becoming soggy. You can press the pineapple against a strainer to remove excess moisture.
- Check for Doneness: Use a toothpick to check for doneness. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
- Cooling Time: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. This helps the cake to firm up and prevents it from breaking apart when you try to remove it from the pan.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Nutritional Information: (Per Serving, approximate)
- Calories: 320 kcal
- Protein: 4 g
- Sodium: 150 mg
Conclusion:
The Strawberry Pineapple Pound Cake is a delightful addition to any baker’s repertoire. Its moist texture, balanced flavors, and straightforward preparation make it a recipe that is sure to impress. Whether you’re serving it for a special occasion or enjoying it as a simple treat, this cake is guaranteed to bring joy to anyone who tries it. So, gather your ingredients, preheat your oven, and prepare to bake a cake that will leave everyone wanting more.
Questions and Answers:
- Can I use canned strawberries instead of fresh strawberries?
- While fresh strawberries are recommended for their texture and flavor, you can use canned strawberries in a pinch. Be sure to drain them well and pat them dry to remove excess moisture. Keep in mind that the flavor and texture may not be as vibrant as with fresh strawberries.
- Can I freeze the Strawberry Pineapple Pound Cake?
- Yes, you can freeze the cake for longer storage. Wrap the cooled cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
- Can I make this recipe without buttermilk?
- If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the cup with milk to equal 1 cup. Let it sit for 5 minutes before using. This will give you a similar tang and acidity to buttermilk.
- Can I add a glaze to this cake?
- Absolutely! A simple glaze can add extra sweetness and visual appeal to the cake. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice or milk until you reach a smooth, pourable consistency. Drizzle the glaze over the cooled cake.
- What can I do to prevent the cake from sticking to the bundt pan?
- Greasing and flouring the bundt pan thoroughly is the best way to prevent sticking. Use butter or cooking spray to grease every nook and cranny of the pan, then dust it with flour, tapping out any excess. You can also use a baking spray that contains flour, which is specifically designed to prevent cakes from sticking.
