Tuesday, September 29, 2009

Polish Pineapple Crumb Cake

My husband and I were invited to a holiday party a few months ago. It was a hot summer day and the party started around lunch, so I knew I was making a dessert and I knew I didn't want it to be really rich or heavy.

Enter the pineapple.

The buttery topping tasted good on the hot day, and the cake itself was sweet and light. The chunks of pineapple provided an extra pop of flavor and sweet tartness.

Truth be told, this recipe also appealed to me because I am Polish :)


Crumb Topping:
1 1/4 cups all-purpose flour
1/3 cup sugar
3 tablespoons packed light or dark brown sugar
4 ounces (1 stick) cold butter, cut into pieces

4 ounces (1 stick) softened butter
2/3 cup sugar
1 large egg
2 large egg yolks
1 1/2 teaspoons vanilla
3 tablespoons sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 medium fresh pineapple (about 2 pounds) or 20 ounces precut fresh pineapple (I used canned pineapple, I admit it!


1. To peel the whole pineapple, cut off the crown and the bottom. Stand the pineapple upright and, using a sharp chef's knife, Compare Prices, and a sawing motion, remove the tough outer skin, all the way around. Slice the pineapple in half vertically and remove the core from both halves. Cut the halves into 1/2-inch thick half-rings. Cover with plastic and reserve.

2. Place rack in center of oven and heat to 350 degrees. Coat a 9-inch square pan with cooking spray.

3. Prepare the crumb topping by mixing together flours and 1/3 cup sugar and 3 tablespoons packed brown sugar in a large bowl. Cut in butter as you would for pie dough until large crumbs form. Transfer crumbs to another bowl and reserve.

4. In same large bowl, make the cake batter by creaming the butter and 2/3 cup sugar with an electric mixer until fluffy. Add the egg and yolks one at a time, beating after each addition. Add vanilla and beat on medium speed 30 seconds. Add the sour cream and mix until blended. Batter will look curdled and this is OK.

5. In a separate bowl, combine flour, baking powder, baking soda and salt. Add the flour mixture to the batter and beat on low speed for 30 seconds, then on medium for 1 minute or until thick and creamy.

6. Pour the batter into the prepared pan. Arrange the half-rings of pineapple overlapping in two rows on top. Place any remaining half-rings in the spaces. Sprinkle evenly with crumb topping. Place pan on a baking sheet and bake 50 to 55 minutes or until toothpick tests clean. Let cake cool in pan 30 minutes, then cut into squares and serve warm or at room temperature.

Makes 1 (9-inch)square Polish Pineapple Crumb Cake
Prep Time: 20 minutes
Cook Time: 55 minutes

Source: East European Food at about.com


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