Strawberry Pineapple Pound Cake
A rich, buttery Strawberry Pineapple Pound Cake bursting with juicy strawberries and tangy pineapple.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs at room temperature
- 1/2 cup sour cream or buttermilk at room temperature
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup diced fresh strawberries patted dry
- 1/2 cup well-drained crushed pineapple
Instructions
- Preheat the oven to 325°F. Grease and flour a Bundt or large loaf pan, tapping out any excess flour.
- In a large mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed for 3 to 5 minutes, until pale and fluffy.
- Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Mix in the vanilla bean paste, then blend in the sour cream or buttermilk until the batter looks smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no dry streaks of flour remain and the batter is thick and smooth.
- Gently fold in the diced strawberries and drained crushed pineapple with a spatula, using light strokes so the fruit stays in pieces and does not bleed into the batter.
- Spoon the batter into the prepared pan and smooth the top with a spatula, then tap the pan firmly on the counter a few times to release air bubbles.
- Bake for 60 to 75 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Transfer the pan to a wire rack and cool for 10 to 15 minutes, then run a thin knife around the edges if needed and carefully invert the cake onto the rack to cool completely before slicing.
Notes
- Make sure the butter, eggs, and sour cream or buttermilk are at room temperature so the batter mixes smoothly and the cake bakes evenly.
- Pat the strawberries dry and drain the pineapple very well to prevent excess moisture from making the crumb heavy or gummy.
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or refrigerate for slightly longer storage.
- This cake freezes well; wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before serving.
- Pat the strawberries dry and drain the pineapple very well to prevent excess moisture from making the crumb heavy or gummy.
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or refrigerate for slightly longer storage.
- This cake freezes well; wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before serving.