Pineapple-Ginger Crumb Cake
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.
- Serves: 8 persons
- 1 ½tablespoons unsalted butter, plus more for greasing the pan
- 1 ½cups/335 grams fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces
- 1 ½tablespoons dark brown sugar
- ⅛teaspoon ground allspice
- Pinch of fine sea or table salt
- 1 ¼cups/155 grams all-purpose flour
- ½cup/105 grams dark brown sugar
- 3tablespoons coarsely chopped almonds or other nuts
- 2tablespoons finely chopped candied ginger
- 1teaspoon ground ginger
- ¼teaspoon ground cinnamon
- ¼teaspoon fine sea or table salt
- ½cup/113 grams unsalted butter, melted and cooled
- 1 ½cups/180 grams all-purpose flour
- 1 ½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon fine sea or table salt
- ½cup/113 grams unsalted butter, softened
- ½cup/100 grams granulated sugar
- 2large eggs
- 1tablespoon dark rum or vanilla extract
- 1teaspoon finely grated lime zest
- ½cup/118 milliliters sour cream or whole Greek yogurt
Step 1Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
Step 2Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
Step 3Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
Step 4Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Step 5Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
Step 6On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
Step 7Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
Step 8Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.