This Pineapple Crumbcake is a delightful treat that balances sweet, juicy fruit with a buttery, cinnamon-spiced crumb topping. The cake itself is tender and moist, enriched with egg yolks and vanilla, providing the perfect base for the vibrant pineapple slices arranged in concentric circles. As it bakes, the fruit softens slightly while the topping turns golden and crisp. It’s an ideal centerpiece for afternoon tea, brunch gatherings, or a comforting dessert on a rainy day. The combination of textures—soft cake, tender fruit, and crunchy crumbs—makes every bite interesting. Serve it warm with a dusting of powdered sugar or alongside a cup of strong coffee for a classic homemade experience.
Pineapple Crumbcake
Description
This Pineapple Crumbcake is a delightful treat that balances sweet, juicy fruit with a buttery, cinnamon-spiced crumb topping. The cake itself is tender and moist, enriched with egg yolks and vanilla, providing the perfect base for the vibrant pineapple slices arranged in concentric circles. As it bakes, the fruit softens slightly while the topping turns golden and crisp. It’s an ideal centerpiece for afternoon tea, brunch gatherings, or a comforting dessert on a rainy day. The combination of textures—soft cake, tender fruit, and crunchy crumbs—makes every bite interesting. Serve it warm with a dusting of powdered sugar or alongside a cup of strong coffee for a classic homemade experience.Ingredients
Directions
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Preheat the oven to 350°F. Butter a 10-inch by 2-inch round cake pan and line the bottom with waxed paper.
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In a large mixer bowl, beat 1 stick of the softened 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.
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Sift together 1 1/4 cups of the flour and the baking powder. Stir this mixture into the butter mixture until just combined. Turn the batter into the prepared pan and spread evenly.
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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 on top of the batter, overlapping slightly and leaving a margin of about 1 inch around the edge.
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In a small saucepan over low heat, melt the remaining 1 stick of butter. Let it 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 cake batter.
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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 completely. Serve warm or at room temperature.
Note
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Ensure the butter is softened to room temperature for proper creaming and a tender crumb.
