Pineapple Spiced Tea Cake
Indulge in the irresistible charm of Pineapple Spiced Tea Cake, a moist and flavorful loaf that perfectly balances tropical sweetness and warm spices. This easy-to-make recipe combines crushed pineapple with aromatic cinnamon and nutmeg, creating a delightful dessert or snack ideal for pairing with your favorite cup of coffee or tea. Greek yogurt adds an extra layer of tenderness, while optional pecans or walnuts provide a satisfying crunch. Ready in under an hour, this comforting cake is the perfect centerpiece for brunch, afternoon tea, or a cozy weeknight treat. Serve it as is or elevate it with a dusting of powdered sugar or a dollop of whipped cream for an elegant finish.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Greek yogurt or sour cream
- 1 cup Crushed pineapple, drained
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, and melted butter. Whisk until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Fold in the Greek yogurt (or sour cream) until the mixture is smooth and creamy.
Gently stir the dry ingredients into the wet ingredients in three additions, mixing just until combined. Do not overmix.
Fold in the crushed pineapple and, if using, the chopped pecans or walnuts.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve as is, or with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
3245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1893 mg | 82% | |
| Total Carbohydrate | 443.1 g | 161% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 285.4 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
