Pineapple-rapadura Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup rapadura sugar
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple (in juice, not syrup)
• 1/4 cup pineapple juice

Directions

1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the rapadura sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Alternate adding the dry ingredients and pineapple/pineapple juice to the large bowl, mixing until just combined after each addition.
5. Pour the batter into the prepared pan and smooth out the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Slice and serve.

Verdict and Serving Suggestions

This Pineapple-rapadura cake is a delicious and moist treat perfect for any occasion. The combination of crushed pineapple and rapadura sugar creates a unique flavor that is sure to impress. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a little extra indulgence. Enjoy!