Pineapple Olive Oil Cake

12 servings
43 min

This Pineapple Olive Oil cake is rich and moist perfect for any occasion and any time of the day. This recipe is made with simple ingredients and is ridiculously fast and foolproof. You will find this cake is trendy Italian restaurants usually served with Fruit compote on the side.

Do make sure that you use really good Olive Oil as the quality ingredients will show through in the richness of the cake. If you would like do use this Guide to Buying Olive Oil https://www.simplyrecipes.com/a_guide_to_olive_oil/


This Olive Oil cake with Pineapple is flavorful enough that you can serve it merely with a cup of Coffee but it also tastes great with with a dollop of whipped cream.


The ingredients you will need:


Self-Rising Flour – the main ingredient. You could also add half cup of Almond flour for the texture instead of using all of White Flour


Olive Oil – Star ingredients. Use the best quality Olive Oil that you can get. The taste of Olive Oil will shine through as the baking temperature is not hot enough to break through the oil.


Eggs – For binding


Granulated Sugar – For sweetness. The cake is not very Sweet. If you would like, you can serve it with some ice cream as well. This cake is meant to be very mild so you can have it with an expresso or a cup of coffee


Sour Cream – To make a delicious moist cake


Baking Powder and Baking Soda


Orange Zest – of about one orange


Pineapple – small chucks of Pineapple, preferably canned Pineapple. Squeeze the juice out


Salt – To bring out the sweetness


Vanilla extract – for Flavor


Step by step instruction for Pineapple Olive Oil Cake:


Preheat Oven to 350 degrees Fahrenheit.


Spray a Cupcake mild with Pam Spray or brush the insides of the Mold with some Oil or Butter.


Mix the Self-rising flour, Baking Soda and Baking Powder in a bowl and keep aside.


In a Stand Mixer bowl or another large bowl, whisk the Sugar and Olive Oil. Mix at medium speed for about 2 minutes.

Mix Olive Oil and Sugar in a stand mixer.
Add Eggs and mix
Add Orange Zest and Vanilla Extract


Add Eggs and run the Mixer for one minute.


Add Vanilla Extract and Lemon Zest and mix through.


Slowly start adding the dry ingredients (Flour, Baking Soda and Baking Powder) about half cup at a time.

Add the dry ingredients and mix.


Let mix at a very slow speed, then increase the speed for proper mixing.


Once all flour mixture comes together, add the sour cream and gently mix everything together.


Finally add the Pineapple bits and mix well.

Add Sour Cream.
Mix in Pineapple bits


Pour mixture equally into the cupcake mold

Bake at 350 degrees Fahrenheit.
Bake for 20-23 minutes.


Bake for 20 to 23 minutes.


Once the toothpick inserted in the middle of one of the Cakes comes out clean, remove from the oven


Let the cakes cool for about 10-15 minutes on the counter.


Once cooled, remove the cake from the mold.


Serve warm with a cup of Tea or drizzle with some powdered sugar and have it as is.


Storing and Making ahead tips:


The Cake can stay on the countertop for a day.


You can refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.

Are you wondering what else you can pair it with, I would suggest this Tofu dinner or perhaps a Chickpea Soup and make it a night.


You could also make this Bolognese to pair it with the cake and make it an all Italian night.


If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.

Recipe details
  • 12  servings
  • Prep time: 20 Minutes Cook time: 23 Minutes Total time: 43 min
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Ingredients

  • 1 1/4 Cup Self-rising flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 Cup Sugar
  • 3/4 Cup Olive Oil
  • 2 Eggs
  • 1/2 Cup Sour cream
  • 1 tsp. Orange zest
  • 1 tsp. Vanilla extract
Instructions

Preheat Oven to 350 degrees Fahrenheit.
Spray a Cupcake mold with Pam Spray or brush the insides of the Mold with some Oil or Butter.
Mix the Self-rising flour, Baking Soda and Baking Powder in a bowl and keep aside.
In a Stand Mixer bowl or another large bowl, whisk the Sugar and Olive Oil. Mix at medium speed for about 2 minutes.
Add Eggs and run the Mixer for one minute.
Add Vanilla Extract and Lemon Zest and mix through.
Slowly start adding the dry ingredients (Flour, Baking Soda and Baking Powder) about half cup at a time.
Reduce the speed to lowest when you are pouring the mixture then increase the speed for proper mixing.
Once all flour mixture comes together, add the sour cream and gently mix everything together.
Finally add the Pineapple bits and mix well.
Pour mixture equally into the cupcake mold
Bake for 20 to 23 minutes.
Once the toothpick inserted in the middle of one of the Cakes comes out clean, remove from the oven
Let the cakes cool for about 10-15 minutes on the counter.
Once cooled, remove the cake from the mold.
Sprinkle with powdered sugar or simply serve with a dollop of cream or an expresso.
Amita
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