Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream or buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup diced fresh strawberries (or thawed and drained frozen)
- 1/2 cup well-drained crushed pineapple
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until combined.
- In a separate bowl, whisk together the flour and baking powder; gradually add to the wet mixture.
- Gently fold in the diced strawberries and crushed pineapple.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 60–75 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 60–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 330
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg