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Serve warm or at room temperature, optionally with whipped cream or ice cream. Store leftovers in an airtight container for up to 3 days. Reheat gently before serving.
Variations:
Add a sprinkle of cinnamon or nutmeg to the batter for extra warmth.
Use fresh or canned pineapple depending on availability.
Substitute yogurt with sour cream or buttermilk for different texture and flavor.
FAQ:
Can I make this recipe gluten-free?
Yes, replace all-purpose flour with a gluten-free flour blend in equal amounts.
What if I don’t have mini cake pans?
Use a regular muffin tin or a small loaf pan; adjust baking time accordingly.
Can I prepare these in advance?
Yes, bake and store cooled cakes in the fridge for up to 2 days. Reheat before serving.
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