Buttery Pineapple Cake

I have sat here for quite a while trying to figure out what approach to take in order to describe the deliciousness of this cake. At this point, I'm sure that I don't have the words, so I am just going to say that this is one of those recipes you keep in your arsenal for life. This is for two major reasons:

1. Deliciousness!
2. Ease

There are other reasons too like this being one of the greatest cakes I've had with my ginger tea or the fact that there is not a lot a cleanup, since it is a one bowl and no mixer required cake. This cake is also so moist and fragrant that it would work great for a layered cake with something like butter cream icing. However, I feel the top two suffice for firing up the oven and trying it. Be sure to brew a nice pot of tea or coffee and have some whipped cream handy.

Here is the recipe:
1 1/4 Cup All Purpose Flour (Arrowhead Mills is excellent)
3/4 Cup of Light Brown Sugar (no substitutions, please!)
1/8 Tsp. Salt
1 1/2 Tsp. Baking Soda
1/2 Cup Vegetable Oil
2/3 Cup Milk
1 Fresh Egg
1/2 Tsp. Vanilla Extract
1/2 Cup Drained Pineapple Chunks (tossed in a bit of flour)

*Recipe makes one layer cake*

Preheat oven to 350 degrees & prepare a glass or no burn baking dish with butter or Pam.

In a bowl, mix the flour, sugar, salt, & baking soda thoroughly. Create a well in the center, and add the egg, oil, milk, and vanilla. Mix gently till homogeneous. Add the wet, floured pineapple and mix. Pour into dish and bake for 27-30 minutes. Did you notice there isn't really any butter?


















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