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


  • 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



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.


Preheat oven to 350 degrees F.


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.


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


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.


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.


Scatter the crumbs over the pineapple as evenly as possible.


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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