Pineapple crumb cake

Yield: 1 Servings

Measure Ingredient
1 can (20 oz) crushed pineapple
2½ cup Flour
1 tablespoon Baking powder
1 tablespoon Cinnamon
1 teaspoon Salt
½ teaspoon Baking soda
¾ cup Butter
1 cup Sugar
3 larges Eggs
1¼ cup Sour cream
1 can (4oz) walnuts, coarsely
\N \N Chopped
\N \N Sugar for topping
\N \N (optional)

Heat oven to 350. Butter two 8" round cake pans & line bottoms with waxed paper. Drain pineapple well, reserving ¼ cup juice. Stir together flour, baking powder, cinnamon, salt & soda in medium bowl.

In large bowl, beat butter & sugar on high until pale & creamy. Add eggs one at a time, beating after each. Stir in flour mixture with spoon just until incorporated. Mix in sour cream & pineapple syrup.

Fold in pineapple. Spoon into pans; top with nuts. Bake 20-25 minutes. Sprinkle sugar on hot cake. Cool 5 minutes on rack.


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