I found this recipe at Savory Simple and just had to try it. I love pineapples, one layer cakes, and baking on a whim. This cake fits the bill. The list of ingredients are basic pantry items – which is perfect or dangerous when you feel like having a little slice of something after dinner.
- 2 cups flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 14 tablespoons butter, room temperature
- 3/4 cup granulated sugar
- 4 large eggs
- 1 – 20 ounce can crushed pineapple in juice (don’t drain)
- 1 teaspoon vanilla extract
- 1 lemon, zested
- Preheat oven to 350º. Grease a 9″ round cake pan and line it with parchment or wax paper.
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl, and add the eggs one at a time.
- Scrape down the bowl again, then add the pineapple, vanilla, and lemon zest, beat on medium-low speed.
- Add the flour mixture in three batches, scraping down the sides once again before giving the batter one more stir. Pour batter into pan, smoothing out the top.
- Bake for 50 to 60 minutes, and test with a toothpick. Let cool on a wire rack for 20 minutes, then remove from pan.
