right side up pineapple crumb cake

Name: Right Side Up Pineapple Crumb Cake
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: FOR THE TOPPING; 1/3 cup(s) all purpose flour; 1/4 cup(s) firmly packed dark brown sugar; 2 tablespoon(s) butter, softened; 1/8 teaspoon(s) salt; FOR THE CAKE; 2 teaspoon(s) canola oil; 8 - 1/2 inch thick fresh pineapple rings; 1 1/2 cup(s) all purpose flour; 3/4 cup(s) sugar; 3/4 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 3/4 cup(s) whole milk; 6 tablespoon(s) butter, softened; 1/2 teaspoon(s) vanilla; 3 - egg yolks; FOR THE GLAZE; 1/4 cup(s) firmly packed dark brown sugar; 1 tablespoon(s) dark corn syrup; 1 tablespoon(s) butter; 1 tablespoon(s) fresh lemon juice; 1/8 teaspoon(s) salt

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 6 -8

cook time 35 Min

method Bake

Ingredients For right side up pineapple crumb cake

FOR THE TOPPING
1/3 c

all purpose flour
1/4 c

firmly packed dark brown sugar
2 Tbsp

butter, softened
1/8 tsp

salt
FOR THE CAKE
2 tsp

canola oil
8

1/2 inch thick fresh pineapple rings
1 1/2 c

all purpose flour
3/4 c

sugar
3/4 tsp

baking powder
1/4 tsp

salt
3/4 c

whole milk
6 Tbsp

butter, softened
1/2 tsp

vanilla
3

egg yolks
FOR THE GLAZE
1/4 c

firmly packed dark brown sugar
1 Tbsp

dark corn syrup
1 Tbsp

butter
1 Tbsp

fresh lemon juice
1/8 tsp

salt

How To Make right side up pineapple crumb cake

1
Preheat oven to 350F. For topping: In a medium bowl, add flour, brown sugar, butter, and salt; combine with fingertips until crumbly. Cover, and refrigerate until ready to use. For cake: In a 10 inch cast iron skillet, heat canola oil over medium high heat. Add half of pineapple; cook 1 minute on each side or until lightly browned (reduce heat to medium, if necessary). Remove from skillet. Repeat procedure with remaining pineapple. Remove skillet from heat. Let cool completely 20 minutes. Wipe skillet with a paper towel.

2
In a medium bowl, combine flour, sugar, baking powder, and salt. Add milk, butter, and vanilla; beat at low speed with an electric mixer until combined, approximately 1 minute. Beat at high speed 2 minutes, stopping occasionally to scrape sides of bowl. With mixer on low speed, add egg yolks, one at a time, beating well after each addition. Spread batter into cooled skillet. Arrange pineapple over batter, overlapping slices. Sprinkle with topping. Bake until golden brown, approximately 35 minutes. Remove from oven. Let cool 30 minutes. For glaze: In a small saucepan, combine brown sugar, corn syrup, butter, lemon juice, and salt. Bring to a simmer over medium heat, stirring frequently. Cook until smooth, approximately 1 minute. Remove from heat; drizzle over cake.
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