Pineapple coffee cake with crumb topping

Melt the butter in a bowl and mix in the granulated sugar, flour, a pinch of salt and the zest of half a lemon, then put the crumb topping in the freezer while making the batter.

Reserve six pineapple rings for the top and cut up the rest.

Whisk the soft unsalted butter with the granulated sugar, vanilla and almond extracts.

Whisk in the room temperature eggs until smooth.

Whisk the all-purpose flour, baking powder and the remaining lemon zest together in another bowl.

Whisk the Greek yogurt into the butter and egg mixture, then whisk in the flour mixture until incorporated.

Fold in the chopped pineapple with a spatula until coated in batter.

Grease a nine inch round springform pan, transfer the batter in and smooth the top, then lay the reserved pineapple rings on top.

Break the chilled crumb topping up with a fork and scatter it evenly over the pineapple, returning it to the freezer for five more minutes if it is still soft.

Bake at 350F for 55 minutes to an hour, until the crumb topping is golden and the cake is moist; underbake rather than overbake.

Cool to room temperature, at least an hour, then release from the pan onto a cake platter.