Pineapple
George Brookshaw
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Pineapple Cheese Crumb Coffee Cake

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Friday, November 10, 2006

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Pineapple Cheese Crumb Coffee Cake
Black Bass Inn - Lumberville, PA
Bon Appétit February 1988

 
Bon Appetit

Pineapple Filling:
1/2 pound pineapple, peeled, cored, and chopped
1 cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract

Dough:
4 1/3 cups (about) all-purpose flour
1/2 cup sugar
1 teaspoon dry yeast
1/4 teaspoon salt
1 cup milk
1/2 cup (1 stick) unsalted butter
4 eggs

Cheese Filling:
24 ounces cream cheese, room temperature
1/2 cup sugar
3 eggs
1 1/2 tablespoons vanilla extract

Cinnamon Crumb Topping (see below)

For the filling: Mix pineapple, sugar and lemon juice in heavy large saucepan. Cook over low heat until almost all liquid evaporates, stirring frequently, about 45 minutes. Mix in vanilla. Cool completely. (Can be prepared 1 day ahead. Cover with plastic and refrigerate. Bring to room temperature before using.)
For the dough: Combine 1 cup flour, sugar, yeast and salt in bowl of
heavy-duty mixer fitted with paddle attachment. (Dough can also be mixed by hand.) Heat milk and butter in heavy medium saucepan to 120 degrees F. Pour over dry ingredients and mix until combined. Beat in eggs 1 at a time, blending well after each addition. Replace paddle attachment with dough hook. Add enough of remaining flour 1 cup at a time to form a soft dough. Knead dough on lightly floured surface until smooth and elastic, about 2 minutes, adding more flour if necessary to prevent sticking. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl and let dough rise in warm draft-free area until doubled, about 1 1/2 hours.
For cheese filling: Using electric mixer, beat cream cheese, sugar, eggs and vanilla in large bowl until smooth and creamy.
Preheat oven to 350 degrees F. Butter 12-by-18-by-1-inch baking sheet. Punch dough down and knead until smooth. Divide in half. Roll 1 piece out on lightly floured surface to 12-by-18-inch rectangle. Fit into prepared pan. Spread cheese filling evenly over dough, leaving 1/2-inch border. Spread pineapple filling evenly over cheese layer. Roll second dough piece out to 14-by-18-inch rectangle. Set atop filling; trim and crimp edges. Sprinkle with topping. Let rise in warm draft-free area 15 minutes. Bake coffee cake until golden brown and firm to touch, about 35 minutes. Transfer coffee cake to rack. Serve warm or at room temperature.

Cinnamon Crumb Topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
1/2 cup (1 stick) well-chilled unsalted butter, cut into pieces

Mix flour, sugar and cinnamon in food processor. Cut in butter using on/off turns until mixture resembles coarse, crumbly meal. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)
 

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