Pineapple Crumbcake Recipe

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Tag : Asparagus, Quick

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Type: Pineapple Crumbcake Free Cooking Recipe – Cakes


Ingredients / Directions
2 sticks (8 ounces) butter
softened to room temperature

1 1/4 cup(s)s sugar

1 egg

3 egg yolks

1 teaspoon vanilla

2 1/2 cup(s)s all-purpose flour

1 teaspoon baking powder

1 medium pineapple (2 to 2 1/2 pounds)

1/4 teaspoon cinnamon
Preheat the oven to 350F. 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(s) 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 cup(s)s 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(s) sugar
1 1/4 cup(s)s 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 better.

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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