This cake took me exactly 12 minutes to prepare. And then it spent an hour in the oven. But twelve minutes- that's amazing! I didn't even have to use a beater for it- just a wooden spoon. It tastes delicious- very moist with the pineapple and its syrup. What I added to this cake that was not in the recipe was that I brushed it as soon as it was out of the oven with combined equal amounts of lemon juice and caster sugar- added tanginess.
Pineapple Streusel Cake
1 & 3/4 cups self-raising flour
125g unsalted butter
2/3 cup caster sugar
2 eggs, lightly beaten
450g can crushed pineapple, drained, 1/2 cup juice reserved
1/2 cup desiccated coconut
1/3 cup soft brown sugar
- Preheat oven to 180C. Brush a deep 23cm round cake tin with melted butter or oil. Line base with paper; grease paper. Sift flour into large mixing bowl. Make a well in the centre.
- Melt butter and sugar in a small pan over low heat, stirring until the sugar has dissolved; remove from heat. Combine eggs and reserved pineapple juice in small mixing bowl.
- Add butter and egg mixtures to flour. Using a wooden spoon, stir until combined; do not overbeat.
- Spoon half the mixture into prepared tin; smooth surface. Cover with combined pineapple, coconut and brown sugar. Spoon remaining batter over pineapple; smooth surface. Bake 1 hour or until skewer comes out clean when inserted in centre of cake.