Rosemary Pineapple Cake
Delight your taste buds with this unique and aromatic Rosemary Pineapple Cake, a perfect blend of sweet and savory flavors. This moist and tender cake features crushed pineapple for a burst of tropical sweetness and finely chopped fresh rosemary for a subtle, herbaceous depth, creating an exquisitely balanced dessert. With a hint of vanilla and a golden-brown crust, this cake is as visually appealing as it is delicious. Ideal for gatherings or a special treat, it’s garnished with a dusting of confectioners’ sugar and fresh rosemary sprigs for a touch of elegance. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this crowd-pleasing cake is a must-try for home bakers looking for creative and flavorful dessert recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Crushed pineapple, drained
- 2 teaspoons Fresh rosemary, finely chopped
- 0.5 cups Whole milk
- 2 tablespoons Confectioners' sugar (optional, for garnish)
- 2 sprigs Fresh rosemary sprigs (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Fold in the drained crushed pineapple and chopped fresh rosemary until evenly distributed.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the flour mixture, mixing gently until just combined.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, sprinkle the top with confectioners' sugar and garnish with fresh rosemary sprigs before serving. Slice and enjoy!
Nutrition Facts
Calories |
3452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 572.5 g | 208% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 370.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 371 mg | 29% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1076 mg | 23% | |
*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.
