About This Recipe
Granny Cake is a classic, simple dessert often characterized as a “snack cake.” It typically features a moist, one-layer cake base made with a straightforward batter, often incorporating crushed pineapple. The cake is traditionally topped with a coconut and brown sugar mixture that forms a caramelized crust during baking. The method is uncomplicated and does not require a mixer.
Why You’ll Love This Recipe
The recipe uses common pantry ingredients and is mixed by hand in a single bowl. It requires minimal equipment and effort. The result is a very moist cake with a sweet, textured topping. It is a practical recipe suitable for casual gatherings or as a homemade treat.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 can (20 oz / 567g) crushed pineapple in juice, undrained
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup (200g) packed light or dark brown sugar
- 1 cup (80g) sweetened shredded coconut
- ½ cup (113g) unsalted butter
- ½ cup (120ml) evaporated milk or whole milk
- 1 teaspoon vanilla extract
- 1 cup (110g) chopped pecans or walnuts (optional)
Step by Step Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk to combine.
- Add the eggs, undrained crushed pineapple, and 1 teaspoon vanilla extract to the dry ingredients. Stir by hand with a wooden spoon or spatula until the batter is just combined and no dry streaks of flour remain. Do not overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- While the cake bakes, prepare the topping. In a medium saucepan over medium heat, combine the brown sugar, butter, and milk. Stir continuously until the butter melts and the mixture comes to a gentle simmer. Remove from heat and stir in 1 teaspoon vanilla extract, the shredded coconut, and the chopped nuts if using.
- Once the cake is finished baking, remove it from the oven. Immediately and carefully pour the warm topping mixture evenly over the hot cake. Use a spatula to spread it to the edges if necessary.
- Return the cake to the oven for an additional 5-10 minutes, or until the topping is bubbly and has set slightly.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before serving.
FAQ
Q: Can I use fresh pineapple?
A: Crushed canned pineapple is standard for its consistent moisture and texture. Using fresh pineapple may alter the cake’s moisture and acidity, affecting the final result.
Q: Can I omit the nuts?
A> Yes, the nuts are optional. The cake can be made without them, or they can be replaced with an equal amount of additional coconut.
Q: Why is the topping added while the cake is hot?
A> Adding the topping to the hot cake allows it to soak in slightly and adhere, creating a caramelized layer as it finishes baking.
You Must Know
It is important to use the entire can of pineapple, including the juice, as it provides the necessary liquid for the batter. The cake is done with the first bake when the center springs back lightly to touch. The cake must cool completely in the pan to allow the topping to fully set before cutting.
Storage Tips
Store the completely cooled cake, covered tightly at room temperature, for up to 3 days. For longer storage, cover and refrigerate for up to 5 days. The cake can be frozen. Wrap individual pieces or the entire cooled cake tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator.