Pineapple coffee cake with crumb topping
Dimitra's Dishes · ♥ 735 likes · 33.6K views · 5 min video
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Read about sheet cakes and traybakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz unsalted butter
- 150 g granulated sugar
- ½ cup flour
- salt
- ½ lemon lemon zest
Crumb topping: melt 4 oz unsalted butter in a bowl; mix in the sugar, half a cup of flour, a pinch of salt and the zest of half a lemon; chill in the freezer while making the batter.
A one-bowl pineapple coffee cake
- 1½ can canned pineapple rings
Drain the canned pineapple rings; reserve six for the top and cut up the rest.
- 6 oz unsalted butter
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
Whisk the soft butter, sugar, vanilla and almond extract in a big bowl; add the two eggs and whisk until smooth.
- 2 whole eggs
- 1⅔ cup all-purpose flour
- 1½ tsp baking powder
Whisk the flour, baking powder and remaining lemon zest in another bowl.
- lemon zest
- ½ cup Greek yogurt
Whisk the Greek yogurt into the butter and egg mixture, then the flour mixture until incorporated.
Dry ingredients and Greek yogurt
- butter
Grease a 9-inch springform pan, spread in the batter, smooth the top and lay the pineapple rings on top.
Break up the chilled crumble with a fork (back in the freezer 5 minutes if still thin) while the oven heats to 350F; spread it evenly over the pineapple.
Breaking up the crumble
Bake at 350F 55 minutes to an hour, until the crumb topping is golden.
Cool to room temperature, at least an hour on the counter, then release from the pan onto a cake platter.
Do not overbake: the pineapple releases liquid onto the toothpick; about 50 to 55 minutes is the sweet spot in this oven.