This recipe is called ‘granny cake’ and it’s the best!

There’s something truly comforting about vintage recipes that have been passed down through generations, and this Granny Cake is no exception. Originally popular in the mid-20th century, this moist and flavorful cake combines simple ingredients into a delightfully sweet dessert that’s perfect for family gatherings or a cozy afternoon treat. It’s a testament to the kind of homey, feel-good baking that brings memories and people together around the kitchen table.
Granny Cake is delightful on its own, but it can be made even more special with a few thoughtful accompaniments. For a richer experience, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. During warmer months, a side of fresh berries complements the sweetness of the cake beautifully. For a cozy autumn or winter treat, a warm cup of coffee or a glass of cold milk makes the perfect pairing.
Granny Cake
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1 (20 ounce) can crushed pineapple with juice
1 teaspoon vanilla extract
1 cup brown sugar, packed
1 cup pecans, chopped
1/2 cup unsalted butter
1/2 cup evaporated milk
1/2 cup granulated sugar
1 teaspoon vanilla extract
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine 1 cup granulated sugar, flour, baking soda, and salt.
3. Add the beaten eggs, crushed pineapple along with its juice, and 1 teaspoon vanilla extract to the dry ingredients. Stir until just mixed.
4. Pour the batter into the prepared baking pan.
5. In a small bowl, mix together the brown sugar and chopped pecans. Sprinkle this mixture over the batter.
6. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is baking, prepare the sauce. In a small saucepan, combine the butter, evaporated milk, and 1/2 cup granulated sugar. Bring to a boil over medium heat and cook, stirring constantly, for 5 minutes.
8. Remove the sauce from heat and stir in 1 teaspoon vanilla extract.
9. Pour the hot sauce over the cake as soon as it comes out of the oven.

10. Let the cake cool slightly before serving.
Variations & Tips
For those who enjoy a bit of texture in their cakes, try adding 1/2 cup of shredded coconut to the pecan and brown sugar topping mixture. Another delicious variation is to substitute walnut for pecans if you prefer a different nutty flavor. For a lower sugar version, reduce the granulated sugar in the batter by one fourth and use unsweetened pineapple instead.
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