Perennial Favorite

I received this plant as a thankyou gift ten years ago and every year it comes back to life, despite being frozen in the winters and dried out to dust in the summers. I can't tell you how much it cheers me to see these sweet blossoms pop open in the spring. Inspired me to bake a tasty pineapple cake ( not that I need a whole lot of prodding to do so!)



Pineapple Cinnamon Coffee Cake


Cinnamon Topping:
2/3 cup (175 mL) brown sugar
¾ cup (175 mL) chopped walnuts
1/4 cup (75 mL) all purpose flour
1 tsp (7 mL) ground cinnamon
¼ cup (50 mL) butter or margarine
Cake:
1 (1) 14-oz (398 mL) can crushed pineapple
2 ¼ cups (550 mL) all purpose flour
1 tbsp (15 mL) grated lemon or orange rind
1 ½ tsp (7 mL) baking powder
¾ tsp (3 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL) butter or margarine
1 cup (250 mL) sugar
3 (3) eggs
3/4 cup (250 mL) sour cream
¼ cup light cream
1 tsp vanilla

To make cinnamon topping: In small bowl combine brown sugar, walnuts, flour and cinnamon. Cut in butter or margarine until crumbly. Drain pineapple in a sieve, pressing with a spoon on top of fruit to drain excess juice; set pineapple aside. Reserve pineapple juice for another use.
On waxed paper, combine flour, lemon rind, baking powder, baking soda and salt. In medium bowl, cream butter or margarine with sugar until well mixed. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with sour cream. Spread half the batter in a greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (34 x 22 cm) baking pan. Sprinkle half the cinnamon topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter. Sprinkle with remaining cinnamon topping.
Bake in a 350º F (180º C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.
Makes about 12 servings