Ingredients:

  • 1 ½ cups All-Purpose Flour (for crumb topping)
  • 1 cup Light Brown Sugar, packed (for crumb topping)
  • ¼ cup Granulated Sugar (for crumb topping)
  • 1 teaspoon Ground Cinnamon (for crumb topping)
  • ½ teaspoon Ground Nutmeg (for crumb topping)
  • ¼ teaspoon Salt (for crumb topping)
  • ¾ cup Unsalted Butter, very cold and cubed (for crumb topping)
  • 2 cups Pineapple Chunks, well-drained (for filling)
  • 2 tablespoons Granulated Sugar (for filling)
  • 1 tablespoon Cornstarch (for filling)
  • 2 ¼ cups All-Purpose Flour (for batter)
  • 1 tablespoon Baking Powder (for batter)
  • ½ teaspoon Salt (for batter)
  • ½ cup Unsalted Butter, softened (for batter)
  • 1 cup Granulated Sugar (for batter)
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Buttermilk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13 inch pan with parchment paper, ensuring there is an overhang for easy removal.
  2. Make the Crumb Topping: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt for the topping. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture forms coarse, uneven crumbs. Refrigerate this mixture while preparing the rest.
  3. Prepare the Pineapple Filling: Gently toss the well-drained pineapple chunks with 2 tablespoons of sugar and the cornstarch until lightly coated. Set aside.
  4. Mix Dry Cake Ingredients: In a separate bowl, whisk together the 2 ¼ cups of flour, baking powder, and ½ teaspoon of salt for the batter.
  5. Cream Butter and Sugar: In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
  6. Combine Wet and Dry: Alternately add the dry mixture and the buttermilk to the creamed ingredients, beginning and ending with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until just combined; do not overmix.
  7. Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Gently spoon the pineapple filling over this batter layer. Dollop the remaining cake batter over the pineapple, spreading it carefully to cover most of the fruit.
  8. Top and Bake: Retrieve the chilled crumb topping and sprinkle it evenly and liberally over the top layer of batter. Bake for 45 to 55 minutes, or until a toothpick inserted into the cake portion (avoiding the thick crumb layer) comes out clean and the topping is golden brown.
  9. Cool and Serve: Let the Pineapple Crumb Cake cool completely in the pan on a wire rack before slicing to allow the structure to set properly.