TILLIE'S GINGER CRUMB CAKE
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it-much to the dismay of my husband, who prefers it plain! -Kathy Nienow Clark, Byron, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients. , Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13x9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 330 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 232mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
PINEAPPLE-GINGER CRUMB CAKE
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
- Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
- Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
- On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
- Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
- Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
PINEAPPLE CRUMBLE
When I saw this recipe in Appeal magazine, I knew that I had to try it. I love trying things that are "just a bit different". I served this warm with some vanilla ice cream. My DH said that it reminded him of Hawaii!!! This could be made easier by using 3 cans of pineapple chunks with their own juice
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Weight the diced pineapple and reserve 1 lb for the crumble. Process enough of the remaining pineapple, including the chopped core, in a food processor or juicer to obtain 1/4 cup juice, saving remaining juice for another use.
- Heat butter in a large saucepan and add the reserved 1 lb pineapple, 3 T of the sugar and vanilla. Saute over medium heat for 5 minutes. Transfer to a bowl. Place the reserved 1/4 cup pineapple juice, remaining 1 T sugar, lemon juice, rum and cornstarch mixture in a small saucepan.
- Cook over low heat, stirring constantly, until mixture thickens and clears. Add juice mixture to cooked pineapple and stir well to mix.
- To make crumble topping: Combine flour, sugar, vanilla and butter in a food processor. Pulse until mixture resembles bread crumbs; do not over mix.
- Preheat oven to 350. Transfer cooked pineapple mixture into a large dish. Sprinkle with the crumb topping and bake until golden brown, about 30 - 40 minutes.
- Serve warm.
PINEAPPLE & GINGER PUNCH
Treat guests to something different with this flavourful pineapple and ginger punch. It's a great non-alcoholic drink for a party or at Christmas
Provided by Miriam Nice
Categories Drink
Time 5m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Pour the pineapple juice and lime juice into a blender. Add the mint and a couple of handfuls of ice, then blitz until the ice is crushed. Pour into tumblers filled with more ice, then top up with the ginger beer.
- Garnish each glass with mint and star anise.
Nutrition Facts : Calories 75 calories, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Protein 0.4 grams protein, Sodium 0.1 milligram of sodium
GRILLED PINEAPPLE
These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!
Provided by GREEGI
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 23.1 mg, Sugar 4 g
PINEAPPLE AND GINGER UPSIDE-DOWN CAKE
This was the first cake I ever made by myself seeing as it's soo simple. I find the pineapple flavor gets stronger the night after, and as a result the ginger flavor decreases. You can omit the ginger if you wish but I find the flavors really compliment each other. I originally got the recipe from a book but had to tweak a thing or two and so now this is just right. Produces one small cake
Provided by Dani3758
Categories Dessert
Time 55m
Yield 1 small cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8 inch tin.
- To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
- Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
- To make the cake. beat together sugar and butter till fluffy.
- Mix in the pre-beaten eggs a little at a time.
- Sift in flour and ginger and mix.
- Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
- Pour batter into tin, smoothing the top.
- Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
- When cake is ready turn over and release tin so the pineapple rings are on top.
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