Pineapple Crumbcake
List of Ingredients
- 2 sticks (8 ounces) butter, softened to room temperature
- 1 1/4 cups sugar
- 1 egg
- 3 egg yolks
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 medium pineapple (2 to 2 1/2 pounds)
- 1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350 F.
- Butter a 10 by 2 inch round cake pan and line the bottom with waxed paper.
- In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of the sugar until light and fluffy.
- Add the whole egg and continue beating until well blended.
- Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.
- Sift together 1 1/4 cups of the flour and the baking powder. Stir into the butter mixture.
- Turn the batter into the prepared pan and spread evenly.
- Cut the skin and eyes from the pineapple.
- Quarter and core the pineapple.
- Cut the quarters crosswise into 1/2 inch thick slices.
- Arrange the slices in concentric circles, overlapping slightly and leaving a margin of about 1 inch around the edge.
- In a small saucepan over low heat, melt the remaining 1 stick butter. Let cool slightly.
- In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon.
- Pour the melted butter over the flour mixture and rub together with your fingertips to form coarse, pea-size crumbs.
- Scatter the crumbs evenly over the pineapple and butter.
- Bake the cake for 55 to 60 minutes, until a knife inserted in the center comes out clean.
- Let cool in the pan for 15 minutes.
- Unmold onto a plate and remove the paper.
- Invert back onto a rack to cool.
- Serve warm or at room temperature.
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