For the filling
1/2 cup of raisins
1/2 cup of chopped walnuts or hazelnuts
1/2 cup of all-purpose flour
1 tablespoon of ground cinnamon
For the cake
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1 teaspoon of baking soda
1/2 cup plus 1 tablespoon of unsalted butter, melted
1 cup of pineapple chunks
2 large eggs
1 tablespoon of vanilla extract
1 cup of plain yogurt at room temperature
2 medium-sized pineapples, peeled and cut into slices
For the filling
1/2 cup of raisins
1/2 cup of chopped walnuts or hazelnuts
1/2 cup of all-purpose flour
1 tablespoon of ground cinnamon
For the cake
2 cups of all-purpose flour
1 teaspoon of active dry yeast
1 teaspoon of baking soda
1/2 cup plus 1 tablespoon of unsalted butter, melted
1 cup of pineapple chunks
2 large eggs
1 tablespoon of vanilla extract
1 cup of plain yogurt at room temperature
2 medium-sized pineapples, peeled and cut into slices
In a small bowl, mix together all the ingredients for the filling and stir well. Reserve
Preheat the oven to moderate temperature (170°F)
Grease a 9-inch round cake pan well
Sift together the flour, yeast, and baking soda
Beat the melted butter in a large bowl until creamy
Add the pineapple chunks gradually, beating well after each addition
Add the eggs one at a time, beating well after each addition
Add the vanilla extract
Alternate adding the flour mixture and yogurt to the egg mixture, starting and ending with the flour
Pour half of that batter into the prepared pan and arrange the pineapple slices on top
Sprinkle half of the filling over the pineapple slices and pour the remaining batter over the filling
Sprinkle the remaining filling over the top and press gently
Bake for 40 to 45 minutes, or until the cake springs back when pressed with your fingers
Let it cool in the pan for about 30 minutes before removing
