Pineapple Lei Cake Recipe

  • Unsalted butter for the pan
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick plus 1 tablespoon) unsalted butter, softened (9 T. stick)
  • 3 egg yolks (large)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 can pineapple chunks, well drained (2-1/2 cup pineapple) (20 ounce can)
  • 1/3 cup packed light or dark brown sugar
  • Confectioners sugar for dusting
Preheat oven to 350°. Butter a 10-inch cake pan, and line it with parchment paper. Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add the butter and blend until the mixture has the consistency of peas. Add the yolks, sour cream, and vanilla, and mix only until everything is incorporated. Spread the batter evenly in the prepared cake pan. Sprinkle the pineapple over the batter, then the brown sugar over that. Bake for 40 to 50 minutes, until the cake pulls away from the sides of the pan and the sugar is bubbly on top. Immediately run a metal spatula around the sides of the cake to loosen it. Allow the cake to cool completely. Invert onto a parchment-covered plate, remove the parchment, then turn back right side up onto a serving plate. Serve warm or at room temperature, sprinkled with confectioners' sugar and cut into wedges. Store tightly wrapped at room temperature.
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