Soft pineapple and yogurt cakes are very soft and fragrant, perfect for breakfast or a snack.
Easy to make and perfect to serve on various occasions when you crave something sweet for breakfast or a snack!
These soft treats are made with tart pans to obtain low cakes, but deliciously soft, with a good taste of pineapple.
Yes indeed, these pineapple cakes contain all the precious elements to start the day with an extra boost, but also the perfect snack for the little ones.
Without butter, decorated with pineapple slices, they are also visually appealing.
Although they are baked sweets, these cakes, probably thanks to the exotic flavor of pineapple, have a fresh touch that will conquer you in all seasons.
Great also as the perfect solution to bring to the park, for a healthy snack with friends.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 213.35 (Kcal)
- Carbohydrates 28.40 (g) of which sugars 12.69 (g)
- Proteins 4.03 (g)
- Fat 10.14 (g) of which saturated 2.60 (g)of which unsaturated 7.18 (g)
- Fibers 0.47 (g)
- Sodium 87.33 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Pineapple Cakes
- 1 2/3 cups all-purpose flour
- 1/3 cup cornstarch
- 2 eggs (room temperature)
- 1 packet baking powder
- 2 containers yogurt (pineapple, room temperature)
- 6 tbsp vegetable oil
- 1/2 cup sugar
- 1 packet vanillin
- Half lemon (grated zest)
- 1 pinch salt
- 12 slices canned pineapple
- as needed powdered sugar
- as needed butter (to grease the molds)
- all-purpose flour (to dust the molds)
Tools
- Stand Mixer
- 12 Tart Pans
- Sieve
- Spatula
- Food Scales
- Grater
- Measuring Jug
Steps for Pineapple Cakes
Start by buttering and flouring the molds.
Preheat the oven to 356°F.
In the meantime…
Place the whole eggs in the bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt (optionally, the grated peel of a lemon and the packet of vanillin).
Turn on the mixer and whip the mixture.
I used a stand mixer, but electric beaters work as well.
The mixture should be fluffy and soft.
(To achieve this result, the beaters should whip for 5/6 minutes.)
Slowly pour in the vegetable oil, add the yogurt, and continue mixing gently with a spatula from bottom to top.
Add the all-purpose flour, cornstarch, and baking powder previously mixed and sieved.
Take the tart pans and pour in the batter.
Place a slice of pineapple on top, pressing it down.
Bake at 356°F in a fan oven for 18/20 minutes.
Always check and perform the toothpick test as every oven bakes differently.
Once baked, remove them from the molds while still warm.
Dust them with powdered sugar once cooled.
Enjoy.
Tips
My advice is to store them in a freezer bag in the pantry or in a suitable container to keep them good for 3/4 days.
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FAQ (Questions and Answers)
Can I use only flour?
Yes, replace the weight of the cornstarch with the weight of the flour.
Can I make a single cake?
Yes, use a 20/22 cm pan.
Can I use low-fat yogurt?
Yes.
Did you say 12 cakes?
I got 12, it all depends on the size of your molds.
