Granny Cake
Granny Cake
This beloved old-fashioned cake is a sweet slice of nostalgia. It’s wonderfully moist thanks to a pineapple-filled base, topped with crunchy pecans and brown sugar, and finished with a rich, buttery glaze that sinks deep into the cake for incredible flavor. Simple, satisfying, and perfect for any occasion.
Ingredients:
For the Cake:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 ½ cups |
| All-purpose flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Large eggs | 2 |
| Crushed pineapple (with juice) | 1 (20 oz) can |
| Brown sugar | 1 cup |
| Chopped pecans | 1 cup |
For the Glaze:
| Ingredient | Quantity |
|---|---|
| Evaporated milk | 1 cup |
| Granulated sugar | ½ cup |
| Unsalted butter | ½ cup (1 stick) |
| Vanilla extract | 1 teaspoon |
Instructions:
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Add in the eggs and crushed pineapple with its juice. Mix just until everything is incorporated—don’t overmix. - Add Toppings & Bake:
Pour the batter into the greased pan. Sprinkle the chopped pecans and brown sugar evenly over the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. - Make the Glaze:
While the cake bakes, prepare the icing. In a medium saucepan, combine the evaporated milk, butter, and sugar. Cook over medium-high heat, stirring occasionally, until the mixture comes to a gentle boil. - Finish the Cake:
Remove the glaze from the heat and stir in the vanilla extract. As soon as the cake comes out of the oven, pour the hot glaze over the entire surface. Let the cake rest in the pan so the icing can soak in.
Serving Suggestion:
This cake is especially delicious served warm when the glaze is still gooey, but it’s equally enjoyable once it has cooled and set.
