Pineapple Cardamom Coffee Cake with Coconut Crumb Topping
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9-inch) cake, or about 12 servings
 
Ingredients
Coconut Crumb Topping:
  • 3 tablespoons unsalted butter, softened
  • 4 tablespoons sugar
  • ½ cup (65 g) all-purpose flour
  • ½ cup (40 g) unsweetened, desiccated coconut
  • ¼ teaspoon vanilla bean paste
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cardamom
Pineapple Cardamom Cake:
  • Oil or butter, for the pan
  • 2 cups (255 g) all-purpose flour
  • 1 cup (120 g) almond meal or flour
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup (150 g) sugar
  • ⅓ cup canola oil
  • ⅓ cup (80 g) sour cream
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon vanilla bean paste (or an additional 1 teaspoon pure vanilla extract)
  • 1 teaspoon almond extract, coconut extract, or rum flavor (optional)
  • 1 cup (200 g) fresh pineapple, chopped small (including any juice from it)
Instructions
  1. Preheat oven to 350F. Brush the inside of a 9-inch round or square cake pan with oil, or generously grease it with butter. I like to fit a piece of parchment paper on the bottom of the dish; if you do so, grease the parchment paper as well.
  2. For the topping, add all ingredients to a medium bowl and use a fork to mix until it looks like coarse meal and there are a few pieces the size of peas.
  3. For the cake, whisk together the flour, almond meal, cardamom, baking soda, and salt in a medium bowl; set aside.
  4. Whisk together the eggs and sugar in a large bowl until pale yellow colored and the mixture falls off the whisk in thick ribbons. Whisk in the oil, sour cream, vanilla extract, vanilla bean paste, almond extract (or whatever extract you’re using), and pineapple.
  5. Add the dry ingredients to the wet half at a time and stir just until incorporated, being careful not to over-mix.
  6. Pour the batter into the prepared pan and sprinkle the crumb topping evenly on top.
  7. Bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 40 to 45 minutes.
  8. Cool, then slice and serve.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pineapple-cardamom-coffee-cake-with-coconut-crumb-topping/