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Pineapple-Buttercrumb Coffeecake


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/8 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1 egg
  • 2 1/2 cups sifted flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup milk
  • 1 can pineapple tidbits, drained (1 lb.)
  • 1/4 tsp. cinnamon


Blend 1/2 cup butter, 1/2 cup sugar and flavorings in bowl until light. Beat in egg. Sift 2 cups flour, baking powder and salt together. Add alternately with milk to sugar mixture, beating well after each addition. Reserve 1/2 cup pineapple for topping. Stir remaining pineapple into batter. Spoon into greased and floured 1 1/2 qt. mold. Arrange reserved pineapple over top. Combine 1/4 cup butter, 1/2 cup sugar, 1/2 cup flour and cinnamon in small bowl, mixing until crumbly. Sprinkle crumbs over pineapple and batter. Bake at 350 degrees F for 45-50 minutes or until cake tests done.


By Robin from Washington, IA


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