Pineapple Butter Cake with Cinnamon Drizzle

This delightful Pineapple Butter Cake combines the richness of butter and the sweetness of pineapple, enhanced by a touch of cinnamon. The cake is moist and tender, making it perfect for any occasion. Served with a dollop of double cream, it strikes a balance between traditional baking and a refreshing tropical twist.

Ingredients:

• 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, extra
• 1/2 tsp ground cinnamon
• 1 tbsp white sugar
• Double cream, to serve

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a round cake pan.
2. In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
3. Add the vanilla extract and eggs, one at a time, beating well after each addition.
4. Sift together the self-raising flour and plain flour, then fold into the butter mixture alternately with the milk until just combined.
5. Gently fold in the pineapple wedges, ensuring they are evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. While the cake is baking, prepare the cinnamon drizzle by mixing the melted butter, ground cinnamon, and white sugar in a small bowl.
9. Once the cake is done, allow it to cool slightly before brushing the cinnamon mixture over the top.
10. Serve warm or at room temperature with a generous dollop of double cream.