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Pineapple buttermilk cake

updated

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Ingredients for 1 servings:

  • 4 cups flour
  • 3 cup(s) sugar, (less to taste)
  • 2 cups buttermilk
  • 3 m.-sized eggs
  • 1 packet of vanilla sugar
  • 1 packet of baking powder
  • 1 large can of pineapple
  • 100 g almonds, sliced
  • Sugar, to taste
  • 150 g butter
  • 250 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mug cake

For measuring, I use a 175 ml cup. Whisk together the flour, sugar, buttermilk, eggs, vanilla sugar, and baking powder. Drain the pineapple well, cut it into pieces, and fold it into the batter. Spread the mixture on a baking sheet. Sprinkle with the almonds and sugar. Bake the cake in a preheated oven at 200°C (top and bottom heat) for about 20 minutes. In the meantime, heat the butter and cream and immediately pour it over the hot cake after baking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pineapple buttermilk cake

Leberkäse Hawaii