February 4, 2015
This recipe is part of a series on classic American desserts. Read all about it and check out the other three recipes here!
½ cup macadamia nuts
¾ cup AP flour
2 tablespoons dark brown sugar
¼ cup granulated cane sugar
¼ teaspoon allspice
Pinch of fine sea salt
4 tablespoons melted unsalted brown butter, reserved from cake batter (below)
1. Preheat the oven to 325°. Spread the macadamia nuts evenly onto a baking sheet and toast, shaking the pan once, until lightly golden brown and fragrant, about 8 minutes. Remove, let cool slightly and finely chop.
2. Combine the flour, sugars, allspice and salt in a medium bowl. Add the butter to the flour mixture and toss with a fork until medium crumbs form. Put in the refrigerator to harden slightly while you mix the cake batter.
1½ sticks unsalted butter
1½ cups flour
2 teaspoons baking powder
1/8 teaspoon fine sea salt
2 large eggs
½ cup dark brown sugar
½ cup granulated cane sugar
1 teaspoon pure vanilla extract
2/3 cups buttermilk
1 lb frozen pineapple, thawed and drained on paper towels or 1 small ripe pineapple, peeled, cored and cut into ½-inch thick slices
1. Preheat the oven to 350°. Lightly butter a 10-inch cast iron pan or a 10-inch cake pan, or spray with nonstick spray, and set aside. Put the butter in a small sauté pan or saucepan and cook over medium heat until it begins to turn a deep golden brown, about 5 minutes. Remove from the heat and let cool for 5 minutes. Remove ¼ cup of the butter for use in the streusel.
2. Whisk together the flour, baking powder and salt in a medium bowl, and set aside. Whisk together the eggs, sugars and vanilla until smooth. Add the butter and the buttermilk and continue whisking until combined. Gently add the flour and whisk until just combined. Spread the batter into the prepared pan and arrange the pineapple over the top. Sprinkle the streusel over the fruit and bake in the oven until the top is golden brown and a skewer inserted into the center comes out with a few moist crumbs attached, about 45 minutes. Remove to a baking rack and let sit for 30 minutes before serving. Dust with confectioners’ sugar just before serving, if desired.