Pineapple Tea Cake

Add some fresh fruit to your baking with this sensational pineapple tea cake.

The ingredient of Pineapple Tea Cake

• 185g butter softened
• 2 3 cup 150g caster sugar
• 2 teaspoons vanilla extract
• 3 coles brand australian free range eggs
• 1 cup 150g self raising flour
• 1 2 cup 75g plain flour
• 1 3 cup 80ml milk
• 400g pineapple cut into thin wedges
• 20g butter melted extra
• 1 2 teaspoon ground cinnamon
• 1 tablespoon white sugar
• double cream to serve

The Instruction of pineapple tea cake

• preheat oven to 180c grease a 20cm square cake pan and line the base and sides with baking paper
• use an electric mixer to beat the softened butter caster sugar and vanilla until pale and creamy add eggs one at a time beating well after each addition sift combined flour over the egg mixture fold until just combined add milk fold until just combined spoon into the prepared pan and smooth the surface arrange pineapple slightly overlapping on top of batter brush with melted butter combine cinnamon and white sugar and sprinkle over the top
• bake for 50 mins or until a skewer inserted in centre comes out clean stand in pan for 10 mins transfer top side up onto a wire rack serve warm or at room temperature with cream

Nutritions of Pineapple Tea Cake

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