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Pineapple Cream Cheese Pound Cake

Indulge in Tropical Bliss with Pineapple Cream Cheese Pound Cake: A Summery Delight for Any Occasion

Escape to a tropical paradise with our Pineapple Cream Cheese Pound Cake – a luscious dessert that combines the sweet, tangy flavor of fresh pineapple with the rich creaminess of mascarpone cheese. This decadent pound cake is perfect for indulging your sweet tooth and adding a touch of sunshine to your day. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply craving a taste of the tropics, this recipe is sure to delight your taste buds and transport you to a state of pure bliss.

Ingredients:

  • 200g fresh pineapple
  • 3 eggs
  • 160g + 15g butter
  • 160g flour
  • 160g sugar
  • 0.5 sachet baking powder
  • 1 tbsp. brown sugar
  • For the whipped cream:
    • 50g mascarpone
    • 15cl full cream
    • 1 lemon
    • 10 lemon balm leaves
    • 30g icing sugar

Instructions:

  1. Prepare Pineapple: Preheat your oven to 350°F (175°C). Peel and core the fresh pineapple, then cut it into small pieces.
  2. Prepare Batter: In a mixing bowl, beat together the eggs and 160g of softened butter until light and fluffy. Gradually add the sugar and continue to beat until well combined.
  3. Add Dry Ingredients: Sift in the flour and baking powder, then gently fold them into the egg mixture until just combined.
  4. Fold in Pineapple: Gently fold the diced pineapple into the batter until evenly distributed.
  5. Bake: Transfer the batter into a greased and floured loaf pan, then sprinkle the top with 1 tablespoon of brown sugar. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare Whipped Cream: While the cake is baking, prepare the whipped cream. In a mixing bowl, combine the mascarpone, full cream, juice of 1 lemon, finely chopped lemon balm leaves, and icing sugar. Beat until stiff peaks form.
  7. Serve: Once the cake is baked and cooled, slice it into thick slices and serve with a dollop of the lemon and lemon balm whipped cream on top.

Cook Notes and Variations:

  • Enhance with Coconut: For an extra tropical twist, add a sprinkle of shredded coconut to the cake batter before baking.
  • Glaze with Pineapple Syrup: Brush the warm cake with a pineapple syrup made from simmering pineapple juice with a bit of sugar until thickened for added sweetness and flavor.
  • Add Nuts: Incorporate chopped macadamia nuts or pecans into the batter for added crunch and texture.

Frequently Asked Questions (FAQs):

  1. Can I use canned pineapple instead of fresh? Yes, you can use canned pineapple in this recipe. Be sure to drain the pineapple well before adding it to the batter to prevent excess moisture.
  2. How do I store leftovers? Store any leftover cake slices in an airtight container in the refrigerator for up to 3 days. The whipped cream can be stored separately in the refrigerator for up to 2 days.
  3. Can I make this cake ahead of time? Yes, you can bake the cake ahead of time and store it in the refrigerator. Simply reheat slices in the microwave or oven before serving, and prepare the whipped cream just before serving.

Keto and Low Carb Versions:

For a keto or low-carb version of Pineapple Cream Cheese Pound Cake, you can substitute almond flour or coconut flour for the all-purpose flour and use a low-carb sweetener such as erythritol or stevia in place of sugar. You can also use heavy cream instead of full cream for the whipped cream topping.

Pineapple Cream Cheese Pound Cake is a delightful dessert that captures the essence of summer in every bite. With its moist crumb, bursts of juicy pineapple, and creamy whipped topping, it’s sure to become a favorite among family and friends. Whether enjoyed as a sweet treat after dinner or served at a festive gathering, this recipe is a wonderful way to celebrate the flavors of the season. So why wait? Treat yourself to a slice of paradise with Pineapple Cream Cheese Pound Cake today!