How To make Pineapple Streusel Cake
Streusel mixture: 1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup unsifted all-purpose flour
4 ounces unsalted butter
*butter pastry Galette: 1 medium ripe pineapple, cored, peeled, -- cut into
1/4 " slices
1/4 cup strained warm apricot jam
Streusel: combine brown sugar and granulated sugar in a small bowl. Add flour and mix to combine. Add butter and work in with fingertips until mixture resembles coarse crumbs. Refrigerate in airtight container until ready to use.
Galette: preheat oven to 400. Cut pineapple slices in half and place on paper towel to absorb juice. Arrange pineapple slices over pastry in concentric circles, overlapping them slightly, leaving 1 inch border around edge. Fold pastry edge over edges of pineapple slices all around the galette. Sprinkle streusel over top. Bake 40-45 minutes or until crust is golden brown. Remove from oven and brush warm apricot glaze over pineapple slices and serve lukewarm cut into slices. *A store bought pie shell works fine for this recipe or make your own pastry with flour and butter ( 2 cups flour to 1 stick of butter). Use ice water until it make a pastry ball.
How To make Pineapple Streusel Cake's Videos
Coffee Cake
This delicious, melt-in-your-mouth coffee cake has a ribbon of cinnamon filling and a crisp streusel topping. Soft with a moist crumb and a bit of crunch on top; it's a perfect breakfast treat.
Recipe:
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Rhubarb Streusel Cake | Best Summer Dessert
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INGREDIENTS :
Cake batter:
Soft butter - 200g
Eggs - 4
Vanilla sugar - 1tbsp
Sugar - 200g
Salt - 1/4tsp
Plain flour - 225g
Baking powder - 2tsp
Cornstarch - 30g
Milk - 80ml
Rhubarb - 500g
Streusel :
Butter - 100g
Sugar - 100g
Plain flour - 150g
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Pineapple Coconut Streusel Cake
If you like Piña Coladas, then you'll love this Pineapple Coconut Streusel Cake. Like a crumb cake or buckle with a decadent coconut streusel topping, this amazing dessert is loaded with fresh fruit in every bite. Makes a great coffeecake for brunch or an amazing snack cake for anytime.
We love this because there's no fussy decorating or frosting and this recipe makes a generous single layer dessert.
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BEST Streusel Coffee Cake Recipe
The BEST EVER Streusel Coffee Cake - a 9x13 pan of coffee cake with cinnamon sugar center and streusel topping. It's the perfect breakfast cake to eat with coffee - and great for brunch!
Recipe:
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CINNAMON FILLING:
⅔ cup (134g) packed brown sugar
¼ cup (31g) all-purpose flour
2 teaspoons ground cinnamon
STREUSEL TOPPING:
¼ cup (57g) unsalted butter, melted
¼ cup (31g) all-purpose flour
1 cup (200g) packed brown sugar
2 teaspoons ground cinnamon
CAKE:
3 cups (372g) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (113g) unsalted butter, melted
1 ½ cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (237ml) milk
INSTRUCTIONS
Preheat oven to 375°F. Spray a 9×13 pan with nonstick cooking.
Whisk cinnamon filling ingredients in a small bowl. Set aside.
Place streusel ingredients in a medium bowl and stir with a fork until combined (will look like wet sand). Set aside.
Whisk flour, baking powder, and salt in a small bowl. Set aside.
Mix melted butter and sugar in a large bowl with a hand mixer at medium speed. Mixture will be grainy. Mix in egg and vanilla. Stir in milk, then stir in flour mixture until just mixed.
Spread half of cake batter in prepared pan. Sprinkle with cinnamon filling. Top with remaining cake batter. Sprinkle with streusel topping.
Bake for 30-35 minutes, or until a toothpick comes out clean. It cuts best when completely cooled, but you can serve it warm. Store in an airtight container for up to 3 days. Cooled cake can be sliced and placed in an airtight container and frozen for up to 1 month.
RECIPE NOTES
You can substitute vegetable oil for the butter in the cake batter but I do not recommend it in the topping.
You can also mix the cake by hand with a whisk.
I recommend using room temperature eggs if you remember to take them out of the refrigerator.
You can also make this with nonfat, 2% or nondairy milk. I recommend whole milk. If you’re using nondairy milk use a higher fat one. More fat in the milk makes a more moist cake.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Amy's Apple Crumble Recipe
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How to Make Easy and Super Yummy Streusel Topping! | Adventures In Yum
Join me on my newest adventure in yum! I'm making my quick and easy streusel topping! Streusel can be use to top so many delicious baked delights including cobblers, muffins, cakes, and more. This recipe is super simple and incredibly delicious!
BUTTER: Yes, I know I forgot the butter measurement. It’s 6 tablespoons of cold, unsalted butter. The written recipe is also available in the recipe link provided below!
This video is the second of a three part video series. I'm sharing how to make a delicious peach cobbler mousse cake!
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Music: A Long Cold by Riot from the YouTube Audio Library
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