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Pineapple Cake |
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Serves: 9
Print this Recipe
(Pastel de Piña)
Category: Cakes
Makes 1 (8-inch) square cake; about 9 servings
For a sweet ending, try this super-moist contemporary pineapple cake, adapted from a recipe in Cocina Facil (Easy Cooking), a Mexican food magazine, the next time you throw a Mexican party. It's simple to make and your guests will love it. Top the cake with ice cream or whipped cream.
1 cup all-purpose flour
1/2 cup plus 2 teaspoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup canned crushed pineapple with juice
1 large egg, beaten
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 325°. Grease an 8-inchsquare baking pan and dust with flour. In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a medium bowl, mix the pineapple, egg, and vanilla. Add to the dry ingredients and mix well.
2. Pour the batter into the prepared pan. Bake until dark golden brown on top and a tester inserted into the center of the cake comes out clean, about 30 minutes. Remove the cake from the oven to a rack and cool completely in the pan. Cut the cake into squares and serve directly from the pan. Store, covered, at room temperature up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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