1 can of pineapple rings, cut into pieces
1/2 cup unsalted butter or margarine, melted
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour, sifted
2 1/2 teaspoons active dry yeast
1/2 cup milk
For the crumble
1/2 cup all-purpose flour
1 cup brown sugar
1/4 teaspoon ground cinnamon, powdered
1/4 cup unsalted butter, softened
1 can of pineapple rings, cut into pieces
1/2 cup unsalted butter or margarine, melted
1/2 cup all-purpose flour
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour, sifted
2 1/2 teaspoons active dry yeast
1/2 cup milk
For the crumble
1/2 cup all-purpose flour
1 cup brown sugar
1/4 teaspoon ground cinnamon, powdered
1/4 cup unsalted butter, softened
Drain the pineapple and reserve 1/2 cup of pieces from it
Whisk together the melted butter or margarine, flour, and vanilla extract in a small bowl until smooth and creamy
Add the egg to the mixture and whisk well
Sift together the all-purpose flour and active dry yeast, then add the mixture to the eggs alternately with the milk, whisking well after each addition
Mix well and add the pineapple
Pour the batter into a 9x13-inch baking dish or a 22.5 cm x 22.5 cm x 5 cm rectangular cake pan
Misture very well the ingredients for the crumble
Sprinkle the crumble mixture over the batter, then top with the reserved pineapple pieces
Bake in a moderate oven (170°C) for 45 to 50 minutes or until a toothpick inserted comes out clean
Serve warm, with 8 servings.
