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Pineapple Crumb Cake Recipe - Polish Placek z Ananas y Kruszonka

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Pineapple Crumb Cake

Pineapple Crumb Cake

© 2009 Barbara Rolek
This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock.

Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast).

Here's a larger picture of pineapple crumb cake.

Freeze leftover egg whites and save for leftover egg white recipes.

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 (9-inch) Pineapple Crumb Cake


  • Crumb Topping:
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons packed light or dark brown sugar
  • 4 ounces (1 stick) cold butter, cut into pieces
  • .
  • Cake:
  • 4 ounces (1 stick) softened butter
  • 2/3 cup sugar
  • 1 large egg
  • 2 large egg yolks
  • 1 1/2 teaspoons vanilla
  • 3 tablespoons sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 medium fresh pineapple (about 2 pounds) or 20 ounces precut fresh pineapple


  1. To peel the whole pineapple, cut off the crown and the bottom. Stand the pineapple upright and, using a sharp chef's knife, Compare Prices, and a sawing motion, remove the tough outer skin, all the way around. Slice the pineapple in half vertically and remove the core from both halves. Cut the halves into 1/2-inch thick half-rings. Cover with plastic and reserve.

  2. Place rack in center of oven and heat to 350 degrees. Coat a 9-inch square pan with cooking spray.

  3. Prepare the crumb topping by mixing together flours and 1/3 cup sugar and 3 tablespoons packed brown sugar in a large bowl. Cut in butter as you would for pie dough until large crumbs form. Transfer crumbs to another bowl and reserve.

  4. In same large bowl, make the cake batter by creaming the butter and 2/3 cup sugar with an electric mixer until fluffy. Add the egg and yolks one at a time, beating after each addition. Add vanilla and beat on medium speed 30 seconds. Add the sour cream and mix until blended. Batter will look curdled and this is OK.

  5. In a separate bowl, combine flour, baking powder, baking soda and salt. Add the flour mixture to the batter and beat on low speed for 30 seconds, then on medium for 1 minute or until thick and creamy.

  6. Pour the batter into the prepared pan. Arrange the half-rings of pineapple overlapping in two rows on top. Place any remaining half-rings in the spaces. Sprinkle evenly with crumb topping. Place pan on a baking sheet and bake 50 to 55 minutes or until toothpick tests clean. Let cake cool in pan 30 minutes, then cut into squares and serve warm or at room temperature.
Source: Adapted from a recipe by Victoria Durski and from Beth Hensperger's "The Best Quick Breads," Compare Prices.
User Reviews

Reviews for this section have been closed.

 3 out of 5
Loses Quality Too Quickly, Member Gus55

This cake was good the first day it was made, but after that the top became really mushy. So, it is a good cake, but only if it is all eating on the day it is baked.

2 out of 2 people found this helpful.

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