Tea Cake, Island-Style

"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."
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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