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Prep 35 mins
Cook 55 mins
While traditional afternoon tea is only a memory in most households, the tea cake deserves to be remembered. It's excellent served with tea, coffee, hot chocolate or milk. This version combines fragrant lemon peel, with generous wedges of Hawaiian fresh pineapple and buttery streusel crumbs. A light sprinkle of powdered sugar over the cooled cake adds a finishing touch. Serve warm for a special treat at any time of the day. From the newspaper.
- Trim and peel pineapple. Cut 6 slices, 1/2-inch thick, and cut fruit into wedges, removing cores.
- Prepare Streusel and set aside.
- Re-sift flour with baking powder and salt. Combine butter, granulated sugar and egg, and beat until well-blended. Stir in lemon peel, and about half the flour mixture. Stir in the milk, then stir in the remaining flour mixture.
- Turn into well-greased and lightly floured 8-inch springform pan (or baking pan 6 by 9 by 2 inches). Sprinkle with half the Streusel. Arrange pineapple wedges over top and sprinkle with remaining Streusel.
- Bake in moderate oven (350 degrees F) for 55 to 60 minutes, until cake tests done and edges begin to pull away from pan. Remove from oven to wire rack and let stand 10 to 15 minutes, then remove from pan.
- Sprinkle with a light sifting of powdered sugar.
- Serve warm or cool. Makes 8 servings.
- Streusel: Combine 1/3 cup brown sugar (packed) and 1/4 cup flour. Cut in 3 tablespoons butter or margarine until particles are like coarse crumbs.
Tasty, refreshing cake using fresh pineapple. Made exactly as written using the butter option. The streusel would be good on top of muffin batter or apple crisp too. Served with a dollop of whipped cream and a tiny wedge of fresh pineapple (saved from cutting pineapple up) on top for a garnish. Great tea time or any time cake. Added to my favorites binder.