Pineapple Crumbcake

So we're in the middle of #Blizzard2016 and I decided the best way to get through this snow-fest is by turning on the oven an making some yummy easy crumb cake with a little tropical flare because we all want be sitting somewhere warm with a pineapple cup cocktail right about now. This cake is fluffy, moist with a crunchy crumble on top. It has the right amount of density that makes it very dunk-able. The batter is very thick and spreadable while the crumble is very wet and needs to be pulled apart when applied to cakes or muffins. The pros of a wet crumble are a more crunchy texture without the mess of...well crumbs everywhere.

Pineapple Crumbcake

Cake batter:  preheat oven to 350dg F

• 4oz soften unsalted butter

• 6oz sugar

• 1 egg

• 3 egg yolks

• 1 tsp vanilla extract 

• 6 oz all purpose flour

• 1 tsp baking powder

• 1 lb fresh or canned pineapple 

Crumb Topping:

• 4oz all purpose flour

• 2 1/2 oz sugar

• 1/4 tsp cinnamon

• 4oz butter melted 

Procedure:

1. Butter a 10inch round cake pan, lined with a disk of parchment paper.
2. In a large mixer bowl, beat the butter and sugar until soft and light. 
3. Add the egg and continue beating until light. 
4. Add the yolks one at a time, beating well between each addition; add the vanilla. 
5. Sift together the flour an baking powder and stir into the batter. 
6. Spread batter evenly in the pan (you can place the pineapple on the bottom of the pan first) depends on where you want your pineapple. 
7. Place pineapple on the batter in concentric rows, overlapping slightly, leave about 1-inch around the edge bare. 
8. For the crumbs, mix the flour, sugar and cinnamon in a bowl. 
9. Melt the butter and stir it in evenly , rub and pull apart the mixture to carouse crumbs by hand. 
10. Scatter the crumbs over the pineapple and the batter as evenly as possible . 
11. Bake the cake for 50-60 minutes until knife pointed inserted comes out clean. 
12. Cool cake in pan then invert and serve.
    

    

    Pineapple bottom

    

    Batter.

    
    

    

    Cake assembled before baking

    
    

    

    Crumb cake after baking

    
    

    

    The cake after being cut into

Raspberry Wine Compote

Hey everyone Antoinette and Stephanie here with a super simple raspberry compote. It's the perfect topping to almost any dessert . The fact the we used our favorite white wine to enhance the flavor of the fruit really bring this recipe to the next level.

We buy our wines from the Union Square farmers market. Our personal favorite wine vendor is Chateau Renaissance. You can take a look at there amazing products on their website. We used their simply divine D'artagnan white wine for our compote. The crisp fresh young wine paired amazingly with the tart raspberry. I have used this compote on a cheesecake, pancakes and adult rice crispy treats. We hope you enjoy this recipe as much as we do. It's very versatile when it comes to switching out fruits an liquids.

 

 http://www.chateaurenaissancewinecellars.com/

Raspberry Wine Compote

Ingredients:

• 2-pints fresh raspberries 

• 2-cups water

• 2-cups wine

• 1-cup sugar

• optional lemon zest an spices such as cinnamon 

Procedure:

1. Bring water, wine and sugar to a boil.
2.  Reduce heat to a low simmer and add the raspberries stir occasionally until desired thickness  25-45 minutes.
3.  If compote is not thick enough add 1tsp of corn starch to 1tsp water at a time until you reach desired thickness.

Drizzled over a homemade cheesecake

 Covering rice crispy treats

 Raspberries+Marshmallow+Wine= Amazing