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Pineapple Crumbcake

2 sticks (8 ounces) butter, softened to room temperature
1 1/4 cups sugar
1 egg
3 egg yolks
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 medium pineapple (2 to 2 1/2 pounds)
1/4 teaspoon cinnamon

Preheat the oven to 350F. butter a 10 by 2 inch round cake pan
and line the bottom with waxed paper.

In a large mixer bowl, beat 1 stick of the butter and 3/4 cup of
the sugar until light and fluffy. Add the whole egg and continue
beating until well blended. Gradually add the egg yolks, 1 at a
time, beating well after each addition. Beat in the vanilla.

Sift together 1 1/4 cups of the flour and the baking powder. Stir
into the butter mixture. Turn the batter into the prepared pan
and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the
pineapple. Cut the quarters crosswise into 1/2 inch thick slices.
Arrange the slices in concentric circles, overlapping slightly and
leaving a margin of about 1 inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick
butter. Let cool slightly.

In a medium bowl, combine the remaining 1/2 cup sugar, 1 1/4 cups
flour and the cinnamon. Pour the melted butter over the flour
mixture and rub together with your fingertips to form coarse,
pea-size crumbs. Scatter the crumbs evenly over the pineapple and

Bake the cake for 55 to 60 minutes, until a knife inserted in the
center comes out clean. Let cool in the pan for 15 minutes. Unmold
onto a plate and remove the paper. Invert back onto a rack to
cool. Serve warm or at room temperature.


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