- Serves:
- 12
- Time to prepare:
- 20 min
- Time to cook:
- 50 min
-
Ingredients (Cinnamon Topping) Nutrition Facts
- 3/4 cup (180 ml)packed brown sugar
- 3/4 cup (180 ml)chopped walnuts
- 1/3 cup (80 ml)all-purpose flour
- 1 1/2 tsp (7.5 ml)ground cinnamon
- 1/4 cup (60 ml)unsalted butter
Ingredients (Cake)
- 1 can (19 oz/540 mL) crushed pineapple
- 2 1/4 cup (535 ml)all-purpose flour
- 1 tbsp (15 ml)grated lemon rind
- 1 1/2 tsp (7.5 ml)baking powder
- 3/4 tsp (4 ml)baking soda
- 1/2 tsp (2.5 ml)salt
- 1 cup (240 ml)granulated sugar
- 1/2 cup (120 ml)unsalted butter
- 3 eggs
- 1 cup (240 ml)light sour cream
Instructions (Cinnamon Topping)
Step 1 Combine brown sugar, walnuts, flour and cinnamon in small bowl. Cut in butter with pastry blender, two knives or fingers until crumbly. Set aside.
Instructions (Cake)
Step 1 Drain pineapple in sieve, pressing with spoon to drain excess juice; set pineapple aside. (Reserve pineapple juice for another use.)
Step 2 Combine flour, lemon rind, baking powder, baking soda and salt in medium bowl. Beat sugar and butter in large bowl with electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with sour cream.
Step 3 Spread half of batter in lightly greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (33 x 23 cm) baking pan. Sprinkle half of Cinnamon Topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter.Sprinkle remaining Cinnamon Topping over pineapple.
Step 4 Bake in preheated 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.
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