Pineapple crumb cake
1 Servings
| Quantity | 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 |
| Chopped | ||
| Sugar for topping | ||
| (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.
File
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