Pineapple Crumb Cake
Nov 14, 2023 0:00:22 GMT -5
Post by leilani on Nov 14, 2023 0:00:22 GMT -5
PINEAPPLE CRUMB CAKE
yield 8 TO 10 SERVINGS prep time 25 MINUTES cook time 45 MINUTES total time 1 HOUR 10 MINUTES
INGREDIENTS
FOR THE TOPPING:
1/3 cup all-purpose flour
1/4 cup packed dark brown sugar
2 tablespoons unsalted butter, softened
pinch salt
FOR THE CAKE:
2 teaspoons canola oil
8 fresh pineapple rings, 1/2-inch thick
1 & 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup milk
1/2 teaspoon vanilla extract
3 large egg yolks
FOR THE GLAZE:
1/4 cup packed dark brown sugar
1 tablespoon dark corn syrup
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
pinch salt
INSTRUCTIONS
TO MAKE THE TOPPING:
Place flour, brown sugar, butter, and salt in a small bowl. Use a fork or your fingers to combine until mixture is crumbly.
Cover and refrigerate.
TO MAKE THE CAKE:
Heat canola oil in a 10-inch cast-iron skillet over medium-high heat.
Add 4 pineapple rings to the skillet. Cook until lightly browned on each side (about 1 minute per side). Remove pineapple and repeat with remaining 4 pineapple rings.
Allow skillet to cool for 15-20 minutes. Then, use a paper towel to wipe skillet.
Preheat oven to 350°.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add butter. Using an electric mixer on medium speed, beat until combined. Add milk and vanilla, and beat at low speed until combined.
Increase mixer speed to high and continue beating for 2 minutes.
Reduce mixer speed to low. Add egg yolks, one at a time, mixing well after each addition.
Transfer batter to cooled skillet. Arrange pineapple rings over batter, overlapping as needed. Sprinkle with topping.
Bake 35 to 40 minutes, or until cake is golden brown.
TO MAKE THE GLAZE:
Place brown sugar, corn syrup, butter, lemon juice, and salt in a small saucepan.
Cook over medium heat, stirring frequently, until mixture simmers. Continue cooking for another minute until mixture is smooth.
Drizzle glaze over cake.
link
yield 8 TO 10 SERVINGS prep time 25 MINUTES cook time 45 MINUTES total time 1 HOUR 10 MINUTES
INGREDIENTS
FOR THE TOPPING:
1/3 cup all-purpose flour
1/4 cup packed dark brown sugar
2 tablespoons unsalted butter, softened
pinch salt
FOR THE CAKE:
2 teaspoons canola oil
8 fresh pineapple rings, 1/2-inch thick
1 & 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup milk
1/2 teaspoon vanilla extract
3 large egg yolks
FOR THE GLAZE:
1/4 cup packed dark brown sugar
1 tablespoon dark corn syrup
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
pinch salt
INSTRUCTIONS
TO MAKE THE TOPPING:
Place flour, brown sugar, butter, and salt in a small bowl. Use a fork or your fingers to combine until mixture is crumbly.
Cover and refrigerate.
TO MAKE THE CAKE:
Heat canola oil in a 10-inch cast-iron skillet over medium-high heat.
Add 4 pineapple rings to the skillet. Cook until lightly browned on each side (about 1 minute per side). Remove pineapple and repeat with remaining 4 pineapple rings.
Allow skillet to cool for 15-20 minutes. Then, use a paper towel to wipe skillet.
Preheat oven to 350°.
In a large bowl, combine flour, sugar, baking powder, and salt.
Add butter. Using an electric mixer on medium speed, beat until combined. Add milk and vanilla, and beat at low speed until combined.
Increase mixer speed to high and continue beating for 2 minutes.
Reduce mixer speed to low. Add egg yolks, one at a time, mixing well after each addition.
Transfer batter to cooled skillet. Arrange pineapple rings over batter, overlapping as needed. Sprinkle with topping.
Bake 35 to 40 minutes, or until cake is golden brown.
TO MAKE THE GLAZE:
Place brown sugar, corn syrup, butter, lemon juice, and salt in a small saucepan.
Cook over medium heat, stirring frequently, until mixture simmers. Continue cooking for another minute until mixture is smooth.
Drizzle glaze over cake.
link
