Pineapple Crumbcake recipe

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

Procedures:
Preheat
the oven to 350F. butter a 10 by 2 inch round cake pan and line the bottom
with waxed paper.
<br>
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.
<br>
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.
<br>
Cut the skin and eyes from the pineapple.
Quarter and core the pineapple.
<br>
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.
<br>
In a small saucepan over low heat, melt the remaining 1
stick butter. Let cool slightly.
<br>
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 better.
<br>
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.