1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This dry mix is where the warm spice begins to build a cozy foundation.
3. In a large bowl, cream the butter and sugar together using a hand mixer or stand mixer until the mixture is light and fluffy—about 3 to 4 minutes. This step folds air into the batter, giving the cake its tender crumb.
4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. I remember Mama Lu’s slow, deliberate mixing—patience was part of the recipe’s magic.
5. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined; overmixing can toughen the cake.
6. Fold in the drained crushed pineapple and nuts if you’re using them. The pineapple keeps the cake moist and adds bursts of brightness that feel like a sunny afternoon on the farm.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Place in the oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing. This wait can be tough, but it’s worth every minute for the perfect texture.

From my own kitchen, I’ve learned that baking this cake during a quiet afternoon—maybe with a cup of tea nearby—makes the experience feel like a small ritual. It’s not just about the end result, but the moments spent creating something with your hands and heart.