Pineapple Cinnamon Coffee Cake

Cinnamon Topping

• 175 mL (1/1 cup) brown sugar
• 175 mL (1/1 cup) chopped walnuts
• 75 mL (1/3 cup) all purpose flour
• 7 mL (1-1/2 tsp) ground cinnamon
• 50 mL (1/4 cup) butter or margarine

Cake

• 1 can (1 can) 19-oz (540 mL) crushed pineapple
• 550 mL (2-1/4 cups) all purpose flour
• 15 mL (1 tbsp) grated lemon rind
• 7 mL (11/2 tsp) baking powder
• 3 mL (1/1 tsp) baking soda
• 2 mL (1/2 tsp) salt
• 125 mL (1/2 cup) butter or margarine
• 250 mL (1 cup) sugar
• 3 eggs
• 250 mL (1 cup) sour cream

Cinnamon Topping

1. In small bowl combine brown sugar, walnuts, flour and cinnamon. Cut in butter or margarine until crumbly. Set aside.

Cake

1. Drain pineapple in a sieve, pressing with a spoon on top of fruit to drain excess juice; set pineapple aside. Reserve pineapple juice for another use.
2. On waxed paper, combine flour, lemon rind, baking powder, baking soda and salt. In medium bowl, cream butter or margarine with sugar until well mixed. Add eggs, one at a time, beatingwell after each addition. Stir in dry ingredients
3. alternately with sour cream. Spread half the batter in a greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (34 x 22 cm) baking pan. Sprinkle half the cinnamon topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter. Sprinkle with remaining cinnamon topping.
4. Bake in a 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.