Swedish Pan-Cake
Swedish Pan-Cake is a moist, flavorful dessert with a sweet pineapple and vanilla aroma, perfect for family gatherings or casual get-togethers. Its tender texture and tropical notes make it a delightful treat for those craving a comforting, fruity baked good that pairs well with coffee or tea.
Ingredients
Instructions
- Beat eggs; add sugar and beat together until well mixed.
- Add flour, baking soda, crushed pineapple (with juice), and vanilla to the egg mixture.
- Pour the batter into a greased 13 x 9-inch pan.
- Bake at 350°F for 30 minutes or until done.
Tips & Substitutions
For a lighter texture, beat the egg whites separately and fold them into the batter at the end. If you don't have crushed pineapple, you can substitute with applesauce or mashed bananas for a different flavor profile. Adjust the sugar based on your sweetness preference or use a sugar alternative for a healthier option. To enhance flavor, consider adding a pinch of cinnamon or nutmeg.
Serving Suggestions
This Swedish Pan-Cake is delightful served warm with a dollop of whipped cream or a drizzle of maple syrup. It pairs beautifully with fresh fruit like berries or sliced bananas for added flavor. For a complete meal, consider serving it alongside a light salad or yogurt. You can also explore other delicious desserts like Dutch Apple Cake for more variety.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat in an oven at 350°F for about 10 minutes, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Pan-Cake contains roughly 689 calories, with 12g protein, 114g carbohydrates, and 5g fat. It is an excellent source of iron (26% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to help with the texture. Adjust baking time if necessary, as gluten-free batters may behave differently.
What can I use instead of crushed pineapple?
If you don't have crushed pineapple on hand, you can use applesauce, mashed bananas, or even finely chopped peaches. Each alternative will bring a unique flavor, but the moisture content may require slight adjustments in the baking time.
Can I freeze the leftovers?
Yes, you can freeze the Swedish Pan-Cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. To reheat, thaw it in the refrigerator overnight and then warm it in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).