Pineapple Crumb Cake

There is a lot of butter in this recipe. A stick in the cake and a stick in the topping. But once in a while its good to indulge. And how can a recipe be bad with that much butter in it? Add some fresh pineapple and you are in for a treat.

I was especially interested in making this recipe because unlike the Blueberry Crumb Cake I just made the other day, this recipe has 3 extra egg yolks in it. So I was dying to see what the difference would be in the cake. I have read that the extra egg yolks make the cake moister and sweeter.

The results were delicious. But a much different crumb cake than the Blueberry Crumb Cake I made the other day. This one resembled my Cougan recipe. It was super buttery and very delicious though.

Pineapple Crumb Cake

Print Recipe
Serves: 10 Cooking Time: 1 hour

Ingredients

  • Cake:
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 medium pineapple (about 2 to 2-1/2 lbs) , yielding about 3 cups sliced
  • Crumb Topping:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 8 tablespoons (1 stick) unsalted butter. melted

Instructions

1

In a 10-inch springform or round pan with 2" sides, butter the pan and line the bottom with a disk of parchment or wax paper.

2

Preheat oven to 350 degrees F.

3

In a large mixing bowl, using a heavy-duty mixer fitted with a paddle or a hand mixer at medium speed, cream the butter until soft and light. Gradually beat in the sugar and continue beating about 5 minutes until very light. Add the whole egg and continue beating until lighter. Add the yolks one at a time, beating after each addition and scraping the bowl and the paddle occasionally. Beat in the vanilla.

4

Sift the flour and baking powder together several times then stir into the batter. Spread the batter evenly into the prepared pan.

5

Pare the skin from the pineapple with a serrated knife. Quarter, core and cut the pineapple into 1/4 inch slices. Arrange the pineapple on the batter in concentric rows, overlapping slightly, leaving a margin of about 1 inch from the edge. Don't be concerned if the pineapple mounds slightly in the center of the cake; the top will even out as the cake bakes.

6

To make the crumb topping, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand.

7

Scatter the crumbs over the pineapple as evenly as possible.

8

Bake the cake until a knife inserted in the center comes out clean, about 1 hour. Cool the cake in the pan on a wire rack about 15 minutes. Invert onto a plate and remove parchment. Invert right side up and cool completely before serving.

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