These Mini Pineapple Brown Sugar Crumb cakes are extra moist. The crumb topping adds crunch and lots of flavor. Give them a try at your next brunch!
You guys are going to totally love these little cakes!! They are SO perfect for a tea party and little hands can hold them and eat them without a fork.
Mother’s Day, perhaps?
The brown sugar crumb topping is the perfect compliment to pineapple. It’s kind of like pineapple upside down cake got married to breakfast.
Yay for perfect marriages!
These cakes are actually part of a VIRTUAL tea party I’m hosting with just a few other bloggers. So if you’ve got Spring tea parties or brunch on the brain, you’re in luck.
But first — I’m really excited to announce that I’m a new ambassador for Challenge Butter!! Needless to say, I’m a huge fan of butter, and their butter is AMAZING. I mean, change your life, I’m never using anything else, slap your mama (Okay, don’t really do that) butter. And they make fabulous silky smooth cream cheese, too!
Does it GET any better for a baker than being an ambassador for fabulous butter? No. No, it does not.
Challenge Butter is 100% real sweet cream butter — nothing artificial. The butter comes from California cows are not treated with Growth Hormone rbST. I am super picky about the milk and dairy I let Lucy have, so this butter is PERFECT for our family. If you want to keep an eye out for Challenge Butter at your grocery store, look for the butter in the gorgeous packaging with an elk on it!
Of course, these yummy little cakes have plenty of butter in them, both in the cake and the crumb topping. (If you wanted to come over and make them for me for Mother’s Day, I would let you)
You’ll need a muffin top or a whoopie pie pan for these, but you could also use a regular muffin tin. Whatever floats your boat. Personally, I loved using a whoopie pie pan because the cake/crumb ratio was spot on.
Either way, definitely give these a try and take a peek at the other tea party recipes a few very talented bloggers are sharing, using Challenge Butter as well.
- 1/4 cup (4 TBS) Challenge Butter, softened
- 2/3 cup sugar
- 1 egg
- 1 1/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 8 oz crushed pineapple, drained
- Crumb Topping:
- 1 cup all purpose flour
- 2/3 cup brown sugar
- 6 TBS salted Challenge Butter, melted
- Preheat oven to 375. Butter a muffin top pan with Challenge Butter. (Alternately, you could use a regular muffin pan or a whoopie pie pan)
- In a large mixing bowl, cream butter and sugar on medium speed until fluffy. Beat in egg. Combine 1 cup of flour and baking powder in a separate bowl. Gradually add to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Fold in the pineapple. Fill muffin top tins to almost full. If using regular muffin tins, fill about 2/3 full.
- Prepare crumb topping: In a medium bowl, combine flour and brown sugar. Drizzle in butter and mix until it becomes crumbly and combined. Sprinkle evenly over muffins.
- Bake for about 15 minutes or until edges turn golden brown and tops spring back when lightly touched in the center. Let cakes cool in pans for about 5 minutes before removing and cooling completely on rack.
Makes about a dozen small cakes.
Other brunch recipes from Challenge Butter Ambassadors:
Pistachio Vanilla Butter Bundt Cake from Buttery and Sugary
Almond Tea Party Cupcakes from Cookies and Cups
Pastry Wrapped Asparagus with Challenge Butter Lemon Dipping Sauce from Challenge Butter
I’ll take of each!!
Enjoy and have a great day!
**As a Challenge Dairy Ambassador, I have been compensated, but all thoughts and opinions are my very own.