Name: Pineapple Cardamom Coffee Cake with Coconut Crumb Topping
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 (9-inch) cake, or about 12 servings
Ingredients: 3 tablespoons unsalted butter, softened; 4 tablespoons sugar; ½ cup (65 g) all-purpose flour; ½ cup (40 g) unsweetened, desiccated coconut; ¼ teaspoon vanilla bean paste; ⅛ teaspoon salt; ⅛ teaspoon ground cardamom; Oil or butter, for the pan; 2 cups (255 g) all-purpose flour; 1 cup (120 g) almond meal or flour; ¾ teaspoon ground cardamom; ¾ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; ¾ cup (150 g) sugar; ⅓ cup canola oil; ⅓ cup (80 g) sour cream; 1½ teaspoons pure vanilla extract; 1 teaspoon vanilla bean paste (or an additional 1 teaspoon pure vanilla extract); 1 teaspoon almond extract, coconut extract, or rum flavor (optional); 1 cup (200 g) fresh pineapple, chopped small (including any juice from it)