Pineapple, Oil, and Cinnamon Cake

Here is a simple version of a Pineapple, Oil, and Cinnamon Cake. Remember, this is a slightly revisited variant that uses oil instead of butter, which is common in more traditional recipes.

Ingredients

• 200 g of sugar
• 3 eggs
• 100 ml of seed oil
• 250 g of all-purpose flour
• 1 packet of baking powder
• 1 pinch of salt
• 1 teaspoon of ground cinnamon
• 4 slices of canned pineapple (or fresh if available)
• Brown sugar, as needed to dust the surface

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
3. Gradually add the seed oil while continuing to whip.
4. In another bowl, mix the flour with the baking powder, salt, and cinnamon.
5. Fold the dry ingredients into the egg and sugar mixture, mixing gently to avoid lumps.
6. Cut the pineapple into small cubes, and if you prefer, set some slices aside to decorate the top of the cake.
7. Add the pineapple to the mixture and combine everything.
8. Pour the mixture into a previously buttered and floured pan or lined with parchment paper.
9. If you have set aside some pineapple slices, arrange them on top of the cake and sprinkle with a little brown sugar.
10. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the cake to cool before removing it from the pan and serving.

Trivia

The use of oil in desserts is a widespread practice in many Italian regions, especially in the South and the islands. Oil gives a unique softness to cakes and is often used as a lighter alternative to butter. Cinnamon, with its spicy aroma, pairs perfectly with pineapple, adding an exotic touch to the cake.

Remember that you can always further personalize the cake by adding chopped dried fruit or by replacing part of the flour with almond flour for an even richer flavor. This cake can also be a great way to experiment with other types of fruit.