Print the recipe here: https://www.dimitrasdishes.com/pineapple-coffee-cake/Ingredients1 and 1/2 pounds canned pineapple rings, drained6 ounces unsalted butter, softened3/4 cup granulated sugar1 teaspoon pure vanilla extract1 teaspoon pure almond extract2 eggs at room temperature1 and 2/3 cup (238g) all-purpose flour1 and 1/2 teaspoon baking powderzest of half of a lemon1/2 cup Greek yogurtFor the Crumb Topping:4 oz (113g) unsalted butter, melted2/3 cup (150g) granulated sugarzest of a lemonpinch of saltInstructionsPreheat the oven to 350 F, 180 C. Grease a 9-inch round springform pan with butter.Combine all of the crumb topping ingredients together in a bowl and mix to combine. Chill in the freezer while the batter is prepared.Combine the flour, baking powder, and lemon zest in a bowl and whisk together.In a large mixing bowl combine the butter, sugar, vanilla, and almond extract. Whisk together until combined. Add the eggs and whisk together until smooth. Add the flour and whisk until combined.Reserve 6 pineapple rings for the top of the cake and chop the remaining rings into about 1-inch chunks. Add the chopped pineapple to the cake and using a spatula fold it into the batter.Spread the batter into the prepared pan and top with the pineapple rings.Break up the crumb topping with a fork. If it has not set chill it in the freezer for 5 additional minutes.Spread the crumb topping over the pineapple rings and bake on the center rack of the oven for 50-60 minutes. Careful not to over-bake or the cake will dry out.Cool completely at room temperature and then transfer the cake to a serving platter. Serve with coffee! Kali Orexi!Music Used:Greek Sun Time (With Intro)ITEM ID: 66582698By: tonyanthonyIts All GreekITEM ID: 84456733By: LowNotesOfficial Facebook Page: https://www.facebook.com/dimitrasdishesInstagram: https://www.instagram.com/dimitras.dishes/Pinterest: https://www.pinterest.com/dimitrasdis0637/
