Fruit Pound Cake with Strawberry and Pineapple: A Year-Round Classic

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (Serves 6)

Base Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
½ cup sour cream or plain Greek yogurt
Fruit Mix-In:
¾ cup chopped fresh strawberries
¾ cup crushed pineapple (drained if canned)
1 tbsp all-purpose flour (to toss with fruit — prevents sinking)
Optional Glaze:
1 cup powdered sugar
2–3 tbsp pineapple juice
½ tsp vanilla extract

Instructions

1. Prepare the Fruit
Wash and dry strawberries. Hull and chop into small pieces.
Drain the crushed pineapple well if using canned.
Toss both fruits with 1 tablespoon of flour to coat. This keeps them from sinking to the bottom during baking. Set aside.
2. Make the Pound Cake Batter
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a bundt pan.
In a large bowl, cream the softened butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract and sour cream.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet until just combined — don’t overmix.
Gently fold in the flour-coated strawberries and pineapple.
3. Bake the Cake
Pour the batter into the prepared pan, smoothing the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
If the top is browning too quickly, cover loosely with foil after 40 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
4. Add the Glaze (Optional)
Whisk together powdered sugar, pineapple juice, and vanilla until smooth.
Drizzle over the cooled cake for an extra sweet-tart finish.