Summer Pineapple Crumble Cake
Summer is the perfect time for light, fruity desserts that bring a taste of sunshine into your home. The Summer Pineapple Crumble Cake is a delightful treat that combines the sweet, tangy flavor of pineapple with a soft, moist cake and a crunchy crumble. This dessert is not only delicious but also easy to make, making it a go-to recipe for summer gatherings, picnics, or just a sweet ending to a warm day.
Why Make This Recipe
There are many reasons to love this Summer Pineapple Crumble Cake. First, it captures the essence of summer with its tropical flavor. Second, it looks beautiful on any table and is sure to impress your guests. Lastly, it’s a fun recipe to make with family or friends. With simple ingredients and straightforward steps, this cake is both rewarding to bake and delicious to eat!
How to Make Summer Pineapple Crumble Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 3/4 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup pineapple puree or finely blended pineapple
- 1 cup crushed graham crackers or digestive biscuits
- 1/4 cup melted butter
- 1 tbsp brown sugar
- Pineapple chunks or slices for garnish
- Crumbled cake pieces or yellow sprinkles for garnish
- Optional: mint sprigs or herbs for garnish
Directions:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, crushed pineapple, and vanilla.
- Gradually add the dry ingredients to the wet mixture, being careful not to overmix. Divide the batter evenly into the prepared pans and bake for 20–25 minutes. Let the cakes cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the pineapple puree. Chill this mixture until you’re ready to use it.
- Combine the crushed graham crackers, melted butter, and brown sugar. Press this mixture onto the bottom edge of a cake board or use it as a crumb coat base layer.
- To layer the cake: place a cake layer on a plate, spread some pineapple cream on top, and repeat the process for the next layers. Lightly frost the outside of the cake for a semi-naked look.
- Top your cake with pineapple chunks, crumbled cake, and optional mint or edible leaves for a tropical finish.
- Chill the cake in the fridge for 1 hour before slicing for the best texture.
How to Serve Summer Pineapple Crumble Cake
Slice your Summer Pineapple Crumble Cake into wedges and serve it chilled. It’s perfect on its own, but you could also add a scoop of vanilla ice cream or a dollop of extra whipped cream for added indulgence.
How to Store Summer Pineapple Crumble Cake
If you have leftovers, store the cake in an airtight container in the refrigerator for up to three days. To keep it fresh, make sure it is well-covered to prevent it from drying out.
Tips to Make Summer Pineapple Crumble Cake
- Be gentle when folding in the pineapple puree to keep the whipped cream fluffy.
- Let the cake cool completely before frosting to avoid melting.
- For added flavor, consider adding a bit of coconut extract to the cake batter.
Variation
You can customize this recipe by using other fruits like mango or peaches in place of pineapple for a different flavor. You could also add shredded coconut to the cake batter or the crumble for a tropical twist.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it and drain any excess juice.
2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure the other ingredients are also gluten-free.
3. Can I freeze the Summer Pineapple Crumble Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the fridge before serving.
Enjoy making and sharing this delicious Summer Pineapple Crumble Cake with your friends and family!
