Description
A moist and fruity pound cake bursting with the sweet flavors of fresh strawberries and juicy pineapple, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh strawberries, diced
- 1 cup crushed pineapple, well drained
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt in a separate bowl. Add to the creamed mixture alternately with the sour cream, mixing just until incorporated. Gently fold in the strawberries and pineapple.
- Pour the batter into the prepared pan. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.