Moist and Fluffy Pineapple Yogurt Cake Recipe
A moist and fluffy pineapple yogurt cake (bolo de iogurte e ananás), made with pineapple yogurt, eggs, sugar, flour, and oil, lightly sweet and delicious.
Cake Recipes
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Ingredients
2 pineapple fruit yogurt cups (about 5 oz each / 150g each)4 eggs3 1/2 yogurt cup measures of self-rising flour (about 1 3/4 cups / 220g)3 yogurt cup measures of sugar (about 1 1/2 cups / 300g)1 1/2 yogurt cup measures of vegetable oil (about 3/4 cup / 180ml)Butter and flour (for greasing the pan)
Directions
- Preheat the oven to 350°F (180°C).
- Grease and flour a Bundt cake pan (8 to 10 inches / 20-24 cm) and set aside.
- In a mixing bowl, beat the eggs and sugar with an electric mixer (or whisk) until the mixture becomes pale and slightly fluffy.
- Add the vegetable oil and yogurt, mixing again until well combined.
- Gently fold in the self-rising flour until just incorporated (avoid overmixing).
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, checking for doneness by inserting a toothpick, if it comes out clean, the cake is ready.
- Let it cool slightly before removing from the pan.
- Sprinkle with powdered sugar and serve plain or with jam, fruit, or chocolate sauce.
Note: The yogurt cup is used as a measuring unit. If using different yogurt sizes, adjust accordingly.
Adapted from a Recipe by: Adilia Reis
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