This pineapple pecan crumble cake is one banana short a hummingbird cake, but that’s on purpose. You won’t even miss the banana.
Hummingbird cake is a concoction of banana, pineapple, nuts and gooey cream cheese icing. I think it is probably a very tasty cake but I’d rather have plain banana bread. Or just pineapple (upside down) cake but not both in one cake. And I really only like cream cheese frosting on carrot cake. I know. Picky picky picky.
This pineapple pecan crumble cake is on the good side of healthy, too. It has oats, nuts, pineapple, and yogurt. Sort of like a well balance breakfast but in a cake. Even though it requires a couple of bowls and seems to bake forever, it’s actually pretty quick and easy, plus leftovers are tasty.
Need a dairy-free version?
It’s perfectly fine to use non dairy butter sticks or non dairy yogurt if you wish, though the butter and yogurt/sour cream are a good flavor addition to this cake.
Make the cake in a springform pan and set it on a cake plate for a dressy brunch, or say, a holiday table. Or bake it in a round or square cake pan and just lift out the pieces. Even better, bake it in a muffin pan and bring freshly baked little pineapple pecan crumble cakes with you (somewhere) and you’ll make lots of friends, guaranteed.
|Pineapple Pecan Crumble Top Coffee Cake|| |
- 100 grams brown sugar (1/2 cup)
- 65 grams Canteen blend flour (1/2 cup) (see notes)
- 15 grams GF oat flour (2 heaping tablespoons)
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 75 grams unsalted butter, cubed (5 tablespoons)
- 1 teaspoon vanilla extract
- 60 grams chopped pecans, toasted (1/2 cup)
- 260 grams Canteen flour blend (2 cups) (see notes)
- 50 grams GF oat flour (1/2 cup)
- 150 grams granulated sugar (3/4 cup)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon
- 120 grams chopped pecans, toasted (1 cup)
- 3 extra large eggs
- 80 grams pineapple juice (1/3 cup) (from draining the can of pineapple)
- 115 grams unsalted butter, melted (8 tablespoons)
- 160 grams plain Greek yogurt or sour cream (2/3 cup)
- 2 teaspoons vanilla extract
- 125 grams drained crushed pineapple (1/2 cup plus 2 tablespoons) (1 small can)
- Preheat oven to 350°F. Grease a 9-inch or 10-inch cake or springform pan with butter and place a parchment liner in the bottom. Grease the parchment paper. Place prepared pan on a baking sheet (to catch any leaks). Or place liners in (2) 12-count muffin pans (20-22).
- In a medium bowl blend together sugar, flour, cinnamon and salt until combined. Blend in butter with a fork until mixture forms uneven coarse crumbs, some large, some small. Stir in vanilla until blended. Stir in pecans.
- In a large bowl whisk together flours, sugar, baking powder, baking soda, salt and cinnamon until combined. Stir in nuts. In a medium bowl whisk together eggs, pineapple juice, melted butter, yogurt and vanilla until well blended. Fold into flour mixture and blend until no dry matter remains. Fold in pineapple. Scrape batter into prepared pan. Or scoop into liners ½ full and scatter topping on batter.
- Scatter topping on the batter distributing the mixture evenly. Bake 35 minutes and rotate the pan. Bake 35-40 minutes more or until a toothpick inserted in the center of the cake comes out without crumbs or the center of the cake is close to 200°F on an instant read thermometer. Cool the cake on a rack until the pan is just barely warm to the touch. If using a springform pan, use a knife to loosen the edges and remove the collar. Makes 8-12 servings. For muffins, bake 20-22 minutes or until a toothpick comes out without crumbs (makes 20-22).