Granny Cake Recipe
The secret to a good Granny Cake is using crushed pineapple with its juice to keep the cake moist and flavorful. Mix the ingredients gently to get a tender texture, and spread the brown sugar and chopped walnuts evenly on top.
Equipment
- Baking Pan (23 × 33 cm)
- Large mixing bowl
- Whisk or Mixing Spoon
- Small saucepan
- Measuring cups and spoons
Ingredients
For The Cake
- 2 cups 250 g all-purpose flour
- 1 can 567 g crushed pineapple with juice
- 1 cup 200 g white sugar
- 1 teaspoon 5 g baking soda
- 1 teaspoon 6 g salt
- 2 large eggs without shells
- 1 teaspoon 5 ml vanilla extract
For The Topping
- ½ cup 100 g packed light brown sugar
- ½ cup about 60 g chopped walnuts
For The Glaze
- ½ cup 113 g unsalted butter
- ½ cup 100 g white sugar
- ½ cup 120 ml evaporated milk
- 1 teaspoon 5 ml vanilla extract
Instructions
Step 1
- Preheat the oven to 175°C (350°F). Grease a (23 × 33 cm) baking pan with butter or cooking spray so the cake doesn’t stick.
Step 2
- In a large bowl, mix the crushed pineapple with its juice, eggs, and vanilla extract. Stir everything together until well combined.
Step 3
- Add the flour, white sugar, baking soda, and salt. Mix until everything comes together and there’s no dry flour left. Don’t overmix the batter.
Step 4
- Pour the batter into the greased pan and spread it out evenly. Sprinkle the brown sugar and chopped walnuts over the top.
Step 5
- Bake for 35–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few crumbs.
Step 6
- While the cake is baking, add the butter, white sugar, and evaporated milk to a small saucepan. Heat over medium-low heat, stirring until the butter melts and the sugar dissolves. Let it simmer gently for 2–3 minutes, then stir in the vanilla extract.
Step 7
- Take the cake out of the oven and pour the warm butter glaze evenly over the top while the cake is still hot. If you like, poke a few small holes in the cake with a toothpick to help the glaze soak in.
Step 8
- Let the cake sit for 15–20 minutes before cutting so the glaze can soak in. Cut into 12 pieces and serve warm or at room temperature. It’s especially good with a scoop of vanilla ice cream.