Pineapple Crumb Cake

This tender, crumbly sweet treat smells delicious while baking.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 232
  • Fat: 6.7g
  • Saturated fat: 3.9g
  • Protein: 4.5g
  • Carbohydrate: 39.1g
  • Cholesterol: 43mg
  • Iron: 1.1mg
  • Sodium: 224mg
  • Calories from fat: 26%
  • Fiber: 0.6g
  • Calcium: 67mg

Ingredients

  • 1/4 cup (2 ounces) fat-free cream cheese
  • 2 tablespoons sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg, beaten
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1/2 cup 1% low-fat milk
  • Cooking spray
  • 1/4 cup pineapple preserves

Preparation

  1. Preheat oven to 350°.
  2. Combine cream cheese and 2 tablespoons sugar, and stir until blended. Set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; set aside.
  4. Add baking powder and baking soda to remaining crumb mixture; stir well with a whisk. Add egg and next 3 ingredients. Beat with a mixer at medium speed until blended. Pour into an 8-inch round cake pan coated with cooking spray. Spread cheese mixture over batter. Spoon pineapple preserves over cheese mixture; sprinkle with remaining crumb mixture.
  5. Bake at 350° for 35 minutes or until edges of cake just begin to pull away from sides of pan. Serve warm or at room temperature.
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