Pineapple Breakfast Cake | jovina cooks




½ cup unsalted butter, at room temperature
⅔ cup granulated sugar
2 massive 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 complete milk, room temperature

Spiced Pineapple:
2 cups recent pineapple chunks {recent, frozen, and defrosted or canned packed in water} drained effectively and chopped into small items
2 tablespoons brown sugar, packed
1 teaspoon floor cinnamon
⅛ teaspoon kosher salt

1/2 cup all-purpose flour
2 teaspoons brown sugar
½ floor cinnamon
¼ teaspoon kosher salt
2 tablespoons unsalted butter, chilly


Preheat oven to 350°F. Line a 9-inch sq. baking pan with parchment paper, permitting the parchment to run up the perimeters and barely over the pan. Grease with cooking spray or butter and put aside.

CAKE: In a big mixing bowl, cream collectively butter and sugar till easy. Add eggs and vanilla. Scrape down the bowl as wanted. Combine till totally integrated.

In one other bowl, whisk collectively flour, baking powder, baking soda, and salt. Add half of the flour combination into the blending bowl. Stir to mix. Add milk and blend collectively. Add the remaining flour combination and proceed to combine till there are now not any dry streaks of flour. The batter will probably be thick.

PINEAPPLE: Toss pineapple in sugar, cinnamon, and salt. Put aside.

TOPPING: Whisk collectively flour, sugar, cinnamon, and salt. Utilizing two forks reduce chilly butter into dry components till the combination resembles coarse sand. Put aside.

ASSEMBLY: Unfold the cake batter into the ready baking pan. Unfold the pineapple combination (together with any juices) on prime. Add crumb topping throughout.

Bake for 40-45 minutes till a toothpick inserted within the middle of the cake comes out clear. Enable cake to chill in pan for quarter-hour earlier than unmolding from pan. Mud with sifted powdered sugar earlier than slicing and serving.


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