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Pineapple-Hazelnut Crumb Cake
Cummulative Rating
N/A
Servings
Serves 12
Difficulty
Medium |
Ingredients
For crumb topping:
6 Tablespoons gf flour
6 Tablespoons gf brown sugar, packed
3 Tablespoons unsalted butter, softened
1/4 teaspoon ground cinnamon
For cake:
1/2 cup hazelnuts
1 cup sugar
1-1/2 cups sifted gf flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1/2 cup gf vanilla yogurt
4 large eggs, room temperature
1/2 teaspoon vanilla
1-1/2 cups fresh pineapple, cut into chunks
Powdered sugar for garnish |
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Directions
In a medium bowl combine 6 tablespoons flour,
brown sugar, 3 tablespoons butter and cinnamon. Mix together until mixture will hold together when pinched with your fingers.
Preheat oven to 350 degrees F.
Place hazelnuts on a baking sheet and bake for 15 minutes. Remove nuts from oven, leaving oven on, and cover nuts with a clean cloth towel. Let sit for 10 minutes.
Meanwhile, position oven rack to lower third setting.
Grease and flour a 9" springform pan or 9" round cake pan. Cut and fit a round of parchment paper in bottom of pan.
Remove towel from nuts, and rubbing a handful of nuts together at a time, loosen and remove skins.
Place nuts and 2 tablespoons sugar in a food processor and process until finely ground.
In a medium bowl, sift together flour, baking powder, and salt. Add hazelnut mixture to bowl containing flour mixture and set aside.
In a large bowl, using an electric mixer, beat butter and oil until creamy and smooth, about 1 minute. Add remaining sugar and beat for about 3 more minutes. Add eggs, one at a time, beating after each addition. Add yogurt and vanilla. With beater on low, gradually add flour mixture a little at a time.
Add half the batter to baking pan, then half the pineapple. Add remaining batter and then add remaining pineapple, pressing pineapple into batter. Sprinkle with crumb topping.
Bake for 65 minutes, or until an inserted toothpick comes out clean. Remove to a rack and let cool for at least 10 minutes. |
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Tips
This cake is delicious served warm or at room temperature and it will keep for 2-3 days.
We used Brown Cow Vanilla Yogurt and the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour. |
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