Pineapple Tea Cake

go to some well-ventilated light fruit to your baking once this sensational pineapple tea cake.

The ingredient of Pineapple Tea Cake

• 185g butter softened
• 2 3 cup 150g caster sugar
• 2 tsp 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 further
• 1 2 tsp ring cinnamon
• 1 tbsp white sugar
• double cream to help

The Instruction of pineapple tea cake

• preheat oven to 180c grease a 20cm square cake pan and line the base and sides when baking paper
• use an electric mixer to beat the softened butter caster sugar and vanilla until weak and creamy increase be credited with eggs one at a time beating well after each addition sift whole flour higher than the egg mixture fold until just combined accumulate milk fold until just combined spoon into the prepared pan and sleek slick the surface arrange pineapple slightly overlapping all but top of batter brush subsequent to melted butter append cinnamon and white sugar and sprinkle higher than 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 support loving or at room temperature later cream

Nutritions of Pineapple Tea Cake

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