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Lychee Butter Cake

Featured in the Honolulu Star-Advertiser on July 10, 2019.

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Ingredients:

Lychee Butter Cake

  • Non-stick cooking spray
  • 1 (14-ounce) can lychee (about 1 cup lychee, liquid reserved)
  • 1/2 cup fresh lychee, peeled and cut into bite-size pieces
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar

Directions:

  1. Heat oven to 350°F.
  2. Coat an 8×8-inch baking pan with non-stick cooking spray.
  3. Drain lychees and cut into small pieces; set aside.
  4. In a large bowl, sift flour, baking powder, and salt; set aside.
  5. In a stand mixer, cream butter and sugar together on medium speed for several minutes until light and fluffy.
  6. Add eggs, and vanilla.
  7. Mix to combine.
  8. Add in about 4 to 6 tablespoons of the reserved lychee liquid slowly.
  9. Mix between additions to fully incorporate before adding more.
  10. Toss fresh lychee pieces and 1 cup can lychee pieces in flour mixture to coat (this will help keep them from sinking to the bottom of batter).
  11. Add flour and lychee mixture to the batter and mix to combine.
  12. Pour batter into prepared pan.
  13. Bake for 30-45 minutes, until a tester inserted in the center comes out clean.
  14. Cool on wire rack and sprinkle powdered sugar on top of cake.

Serves 12.

Approximate Nutrient Analysis per serving:
270 calories, 13 g fat, 8 g saturated fat, 60 mg cholesterol, 150 mg sodium, 37 g carbohydrate, 0 g fiber, 19 g sugar, 4 g protein

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