Preheat the oven to 350 degrees Fahrenheit

Take a 9*5 loaf pan. Place parchment paper and grease with cooking spray or oil. Wipe out the excess spray

Take 1/4 cup of tightly pressed milk powder in a mixing bowl, add 1 + 1/4 cup all-purpose flour, 1 + 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt

Mix well. We can’t over mix the batter after adding wet ingredients so make sure all the dry ingredients are combined well

Set aside 2 tablespoon of tutti frutti to sprinkle on top of the cake

Take the remaining  tutti frutti on a plate add 1 tablespoon of all-purpose flour and mix well and keep aside

In a wide mixing bowl take 1/2 cup of softened butter

Add 1 cup of sugar and beat well with an electric mixer

Mix in medium speed for 2-3 minutes, or until butter mixture turns pale yellow, light,  fluffy, and creamy

Furthermore, add 1/2 cup of milk, 1/2 cup of sour cream; mix well

Finally, add 1 teaspoon of pineapple essence and mix well. You can also use vanilla extract instead of pineapple essence

Gently add the dry ingredients little by little to the wet ingredients. Fold and mix; avoid overmixing as overly mixed batter results in a dense cake

At last, add the tutti frutti flour mixture and mix gently. I mixed with my hands for even mixing. You can also use a spatula

Add the batter to the prepared loaf pan

Evenly Sprinkle the  tutti frutti we set aside on top of the batter and gently tap the pan to remove air bubbles

Bake for 40 to 50 mins, until a toothpick inserted, comes out clean

Cool the cake for 10-15 minutes and carefully flip the cake

After the cake is completely cool cut and enjoy