Pineapple Butter Cake
½ cup unsalted butter
2 cups chopped pineapple
2/3 cup flour
½ tsp baking powder
½ tsp salt
2 whole eggs plus 1 egg yolk
1 tsp vanilla extract
1 cup granulated sugar
½ tsp grated lemon zest
10 x sugar to dust
preheat oven to 350, butter a 9” round cake pan
In a large frying pan over low heat, melt the butter, reserve 6 tbs for later. Add the
Pineapple and cook for about 10 minutes.
In a small bowl mix together flour, salt and baking powder.
In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest.
Stir in flour and pineapple. Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Before serving dust with 10x sugar
In a large frying pan over low heat, melt the butter, reserve 6 tbs for later. Add the
Pineapple and cook for about 10 minutes.
In a small bowl mix together flour, salt and baking powder.
In a large bowl beat the whole eggs and egg yolks until blended. Add the butter, sugar, vanilla and lemon zest.
Stir in flour and pineapple. Spoon into prepared pan, smoothing the top.
Bake until cake is browned, 30-35 minutes. Transfer to a wire rack to cool in pan for
5 minutes. Invert cake onto plate to remove the pan and then invert again and return to rack to cool completely.
Before serving dust with 10x sugar
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