A delicious and moist cake , perfect for when you have guest over for morning tea

• 15m prep
• 50m cook
• 10 servings

Recipe by taste

INGREDIENTS

185g butter, softened

2/3 cup (150g) caster sugar

2 tsp vanilla extract

3 large eggs

1 cup (150g) self-raising flour

1/2 cup (75g) plain flour

1/3 cup (80ml) milk

400g pineapple, cut into thin wedges, either tinned or if using fresh make sure its ripe.( I use tin )

20g butter, melted, extra

1/2 tsp ground cinnamon

1 tbsp white sugar

Whipped cream, to serve

METHOD

• Step 1
  Preheat oven to 180C / 160C fan-forced. Grease a 20cm square cake pan and line the base and sides with baking paper.
• 
  Step 2
  Use an electric mixer to beat the softened butter, caster sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Sift combined flour over the egg mixture. Fold until just combined. Add milk. Fold until just combined. Spoon into the prepared pan and smooth the surface. Arrange pineapple, slightly overlapping, on top of batter. Brush with melted butter. Combine cinnamon and white sugar and sprinkle over the top.
• 
  Step 3
  Bake for 50 mins or until a skewer inserted in centre comes out clean. Stand in pan for 10 mins. Transfer, top-side up, onto a wire rack. Serve warm or at room temperature with cream

 

[Sierra040]

Can you use drained tinned pineapple for this?

 

[Suzanne rose]

Can you use drained tinned pineapple for this?

Yes you can

 

[Irene Anthony]

I will give this recipe a go and will use drained pineapple thank you Suzanne for sharing