Pineapple Cake Quick and easy recipe

Pineapple cake: this dessert has a perfect soft base even without adding anything else, but if you want you can replace the pineapple with apples, or peaches. The result will always be a very soft dessert perfect for breakfast or as a snack. Try it! alternatively try the Pineapple Inverted Cake

Ingredients for a 24 cm cake pan

• 200 gr. made with flour
  
• 200 ml of cream for desserts or 200 g of yogurt (white, pineapple or vanilla)
  
• 150 grams of sugar
  
• 2 eggs
  
• 1 sachet of baking powder
  
• 4 tablespoons of peanut oil
  
• zest of 1 lemon
  
• 5-6 slices of pineapple
  
• 1 pinch of salt

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How to make pineapple cake

Beat the eggs with the sugar (I used the whisk, but you can also do it with a hand whisk),

continuing to stir with a spoon or electric whisk (low speed) add the oil, half cream, the grated zest of half a lemon (only the yellow part)

the flour, the sachet of yeast, the remaining cream and a pinch of salt

grease and flour a mold I used the 24 cm one (use the 22 cm one if you want it to be higher), pour the mixture into the pan and arrange the pineapple slices on the surface (if you wish you can also cut them into wedges or insert them into the inside the dough Sprinkle with half a tablespoon of granulated sugar and add a few flakes of butter Bake at 180 ° for 45 minutes in a static oven.

And your pineapple cake is ready. Enjoy your meal!

WINE PAIRING: With fruit-based cakes it is good to combine sweet and delicate whites perfect, if lovable, a Malvasia of the Parma hills

For wine pairings I have consulted the site in most cases: www.bodegasdevino.org