⅔cupmilk (I've used 2%, whole, and buttermilk successfully)room temperature
1teaspoonpure vanilla extract
2largeeggsroom temperature
Brown Sugar-Lemon Glaze:
¼cuppacked brown sugar
1tablespoonhoney
1tablespoonunsalted butter
1tablespoonfresh lemon juice
pinch salt
Instructions
Crumble:
Combine all ingredients working the soft butter into the dry ingredients with a fork, small silicone spatula, or your fingers, until the mixture is well combined and crumbly. Place in the refrigerator while you proceed with the cake.
Cake:
Preheat oven to 350°F. Grease an 8x8 baking pan.
Lay some paper towels (two layers thick) out on the countertop. Place the 8 pineapple rings on the paper towels and top with another layer of paper towels. Gently press down on the pineapple allowing the excess moisture to be absorbed into the towels. Allow the pineapple to dry out on the paper towels while you proceed with the cake.
In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, milk, and vanilla and beat on medium speed, then increase the speed to high and beat for one minute. Beat in the eggs one at a time.
Pour the batter into the prepared pan and smooth into an even layer. Top with the pineapple rings**. Sprinkle the crumble topping over the top.
Bake for 40-45 minutes, until the edges are golden and a toothpick inserted into the center of the cake comes out clean. Place on a wire rack to cool.
Glaze:
Combine all ingredients in a small saucepan. Simmer over medium heat until well combined, about 1 minute, stirring frequently.
Drizzle the glaze over the cake before serving.
Notes
*Soften one stick (½ cup) of butter. You will use the whole stick, divided throughout the recipe.**If desired you can cut the pineapple rings in half or in quarters. This makes the cake a little bit easier to cut into when eating. Tip: To bring milk to room temperature quickly: microwave it long enough to take the chill off. To bring eggs to room temperature quickly: place the eggs in a bowl of hot water (I use hot tap water) and allow to sit for about 5 minutes. Serving: This cake is best served the day it is made. Serve slightly warm or at room temperature. Storage: Leftovers can be stored tightly covered in the refrigerator for up to 2 days. Reheat slightly before serving.