Description
Sweet summer flavors dance together in this pineapple strawberry pound cake, blending tropical and berry notes into a moist, irresistible dessert. Rich cream cheese and fresh fruit create a delightful crumb that makes taste buds sing with pure pleasure.
Ingredients
Scale
Fruits and Purees:
- 1/2 cup pineapple puree (or blended fresh pineapple)
- 1/2 cup chopped fresh strawberries
- Zest of 1 lemon (optional)
Dry Ingredients:
- 1 1/2 cups cake flour
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350F (175C) and prepare a 9×5-inch loaf pan with butter and flour coating.
- Combine cake flour, all-purpose flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale, airy, and significantly increased in volume.
- Incorporate eggs individually, mixing completely after each addition to ensure smooth integration.
- Blend vanilla extract and optional lemon zest into the butter mixture, creating a fragrant base.
- Fold in pineapple puree, stirring until the mixture achieves a uniform consistency.
- Gradually introduce dry ingredients into the wet mixture, using gentle folding techniques to maintain airiness.
- Delicately fold chopped strawberries into the batter, distributing them evenly without overmixing.
- Transfer batter to the prepared loaf pan, smoothing the surface with a spatula for even baking.
- Bake for 55-60 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from oven and let cake rest in the pan for 10 minutes to stabilize its structure.
- Carefully transfer cake to a wire cooling rack, allowing it to reach room temperature completely before serving.
Notes
- Adjust the fruit quantity based on personal preference, ensuring the cake maintains its structural integrity.
- Use room temperature ingredients for smoother batter and more even baking results.
- Consider dusting strawberries with flour before folding to prevent them from sinking during baking.
- For gluten-free version, substitute cake and all-purpose flour with a reliable gluten-free flour blend, maintaining the same measurement proportions.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 19 g
- Sodium: 130 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg