Pineapple Crumb Cake 1 cn (20 oz) crushed pineapple
2 1/2 c Flour
1 tb Baking powder
1 tb Cinnamon
1 ts Salt
1/2 ts Baking soda
3/4 c Butter
1 c Sugar
3 lg Eggs
1 1/4 c Sour cream
1 cn (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 1/4 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. Pineapple Crumb Cake printer friendly version located here. (Just the recipe. Nothing else.)
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