Right Side Up Pineapple Crumb Cake
Jun 18, 2024 17:54:16 GMT -5
Post by PurplePuppy on Jun 18, 2024 17:54:16 GMT -5
Right Side Up Pineapple Crumb Cake
Yield: 6 to 8 servings
Topping
1⁄3 cup all-purpose flour
1⁄4 cup firmly packed dark brown sugar
2 tablespoons butter, softened
1⁄8 teaspoon salt
Cake
2 teaspoons canola oil
8 (1⁄2-inch-thick) fresh pineapple rings
11⁄2 cups all-purpose flour
3⁄4 cup sugar
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup whole milk
6 tablespoons butter, softened
1⁄2 teaspoon vanilla extract
3 large egg yolks
Glaze
1⁄4 cup firmly packed dark brown sugar
1 tablespoon dark corn syrup
1 tablespoon butter
1 tablespoon fresh lemon juice
1⁄8 teaspoon salt
Instructions
Preheat oven to 350°.
For topping: In a medium bowl, add flour, brown sugar, butter, and salt; combine with fingertips until mixture is crumbly. Cover, and refrigerate until ready to use.
For cake: In a 10-inch cast-iron skillet, heat canola oil over medium-high heat. Add half of pineapple; cook 1 minute on each side or until lightly browned (reduce heat to medium, if necessary). Remove from skillet. Repeat procedure with remaining pineapple. Remove skillet from heat. Let cool approximately 20 minutes. Wipe skillet with a paper towel.
In a medium bowl, combine flour, sugar, baking powder, and salt. Add milk, butter, and vanilla; beat at low speed with an electric mixer until combined, approximately 1 minute. Beat at high speed 2 minutes, stopping occasionally to scrape sides of bowl. With mixer on low speed, add egg yolks, one at a time, beating well after each addition. Spread batter into cooled skillet. Arrange pineapple over batter, overlapping slices. Sprinkle with topping.
Bake until golden brown, approximately 35 minutes. Remove from oven. Let cool 30 minutes.
For glaze: In a small saucepan, combine brown sugar, syrup, butter, lemon juice, and salt; bring to a simmer over medium heat, stirring frequently. Cook until smooth, approximately 1 minute. Remove from heat; drizzle over cake.
link
Yield: 6 to 8 servings
Topping
1⁄3 cup all-purpose flour
1⁄4 cup firmly packed dark brown sugar
2 tablespoons butter, softened
1⁄8 teaspoon salt
Cake
2 teaspoons canola oil
8 (1⁄2-inch-thick) fresh pineapple rings
11⁄2 cups all-purpose flour
3⁄4 cup sugar
3⁄4 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup whole milk
6 tablespoons butter, softened
1⁄2 teaspoon vanilla extract
3 large egg yolks
Glaze
1⁄4 cup firmly packed dark brown sugar
1 tablespoon dark corn syrup
1 tablespoon butter
1 tablespoon fresh lemon juice
1⁄8 teaspoon salt
Instructions
Preheat oven to 350°.
For topping: In a medium bowl, add flour, brown sugar, butter, and salt; combine with fingertips until mixture is crumbly. Cover, and refrigerate until ready to use.
For cake: In a 10-inch cast-iron skillet, heat canola oil over medium-high heat. Add half of pineapple; cook 1 minute on each side or until lightly browned (reduce heat to medium, if necessary). Remove from skillet. Repeat procedure with remaining pineapple. Remove skillet from heat. Let cool approximately 20 minutes. Wipe skillet with a paper towel.
In a medium bowl, combine flour, sugar, baking powder, and salt. Add milk, butter, and vanilla; beat at low speed with an electric mixer until combined, approximately 1 minute. Beat at high speed 2 minutes, stopping occasionally to scrape sides of bowl. With mixer on low speed, add egg yolks, one at a time, beating well after each addition. Spread batter into cooled skillet. Arrange pineapple over batter, overlapping slices. Sprinkle with topping.
Bake until golden brown, approximately 35 minutes. Remove from oven. Let cool 30 minutes.
For glaze: In a small saucepan, combine brown sugar, syrup, butter, lemon juice, and salt; bring to a simmer over medium heat, stirring frequently. Cook until smooth, approximately 1 minute. Remove from heat; drizzle over cake.
link