Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1/2 cup orange juice
1 tablespoon orange zest
Directions:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the pineapple and orange juice. Mix until just combined.
Fold in the orange zest and pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optionally, top with additional pineapple chunks and a drizzle of vanilla glaze.
Prep Time:
15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal:
320 kcal | Servings: 8 servings