Recipe - Pineapple Crumbcake

2 Sticks butter; softened to
room temperature
1 One fourth cup Sugar
1 Egg
3 Egg yolks
1 teaspoon Vanilla
2 One half cup Allpurpose flour
1 teaspoon Baking powder
1 md Pineapple (2 to 2 1/2
pounds)
One fourth teaspoon Cinnamon

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 16 Aug 1993 09:49:05 GMT
Preheat the oven to 350F. butter a 10 by 2 inch round cake pan and line
the bottom with waxed paper.

In a large mixer bowl, beat 1 stick of the butter and Three fourths cup of the sugar
until light and fluffy. Add the whole egg and continue beating until well
blended. Gradually add the egg yolks, 1 at a time, beating well after each
addition. Beat in the vanilla.

Sift together 1 One fourth cups of the flour and the baking powder. Stir into the
butter mixture. Turn the batter into the prepared pan and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the pineapple.
Cut the quarters crosswise into One half inch thick slices. Arrange the slices
in concentric circles, overlapping slightly and leaving a margin of about 1
inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick butter. Let
cool slightly.

In a medium bowl, combine the remaining One half cup sugar, 1 One fourth cups flour and
the cinnamon. Pour the melted butter over the flour mixture and rub
together with your fingertips to form coarse, peasize crumbs. Scatter the
crumbs evenly over the pineapple and better.

Bake the cake for 55 to 60 minutes, until a knife inserted in the center
comes out clean. Let cool in the pan for 15 minutes. Unmold onto a plate
and remove the paper. Invert back onto a rack to cool. Serve warm or at
room temperature.

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