Servings:9
Ingredients
Cake:
½ cup unsalted butter at room temperature
⅔ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ⅔ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup whole milk, room temperature
Spiced Pineapple:
2 cups fresh pineapple chunks {fresh, frozen and thawed, or canned in water packed} well drained and cut into small chunks
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt
topping:
1/2 cup all-purpose flour
2 teaspoons brown sugar
½ ground cinnamon
¼ teaspoon kosher salt
2 tablespoons unsalted butter, cold
directions
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, allowing the parchment to run down the sides and slightly over the pan. Grease with cooking spray or butter and set aside.
CAKE: In a large mixing bowl, cream together the butter and sugar. Add eggs and vanilla. Scrape the bowl as needed. Mix until thoroughly incorporated.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Place half of the flour mixture in the mixing bowl. Stir to combine. Add milk and mix together. Add the remaining flour mixture and continue beating until there are no more dry streaks of flour. The batter will be thick.
PINEAPPLE: Toss the pineapple in the sugar, cinnamon, and salt. Put aside.
TOPPING: Whisk together the flour, sugar, cinnamon, and salt. Using two forks, cut cold butter into dry ingredients until mixture resembles coarse sand. Put aside.
PREPARATION: Spread the cake batter into the prepared baking pan. Spread the pineapple mixture (including any juices) on top. Put sprinkles all over.
Bake for 40-45 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool in the tin for 15 minutes before removing from the tin. Dust with sifted icing sugar before slicing and serving.
Posted by Jovina Coughlin in Breakfast, Coffee Cake, Fruit, Healthy Italian Food, Pineapple