Mexican Pineapple Coffeecake

Mexican Pineapple Coffeecake

Pineapple Filling
About 4 cups chopped fresh pineapple (1 medium pineapple)
3/4 cup granulated sugar
1 tbsp lemon juice
1 1/2 tsps vanilla extract

Cake
4 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
1 tsp active dry yeast
1/2 tsp salt
1 cup milk
1/2 cup unsalted butter
2 tsps vanilla extract
4 eggs

Cheese Filling
1 lb cream cheese, at room temp
1/2 cup granulated sugar
3 eggs
1 1/2 tsp vanilla extract

Cinnamon Crumb Topping
1 cup all-purpose flour
2/3 cup granulated sugar
1 tsp cinnamon
1/2 cup butter, cut into small pieces

For filling: Place pineapple in a heavy saucepan
Add sugar & lemon juice
Bring to a simmer
Reduce heat & cook, uncovered, until liquid almost evaporates, about 30 min
Stir in vanilla extract
Cool

For the cake: Combine 1 cup of flour, sugar, yeast & salt in a large bowl

Heat milk & butter in a saucepan or microwave until mixture reaches 110 deg F

Using a large whisk, add hot milk-butter mixture & vanilla to flour mixture; beat until well combined
Add eggs, one at a time, blending well after each
Add remaining flour, 1/2 cup at a time, to make a soft dough that just cleans sides of bowl
Switch to wooden spoon when dough becomes too thick for a whisk

Cover bowl with plastic wrap & refrigerate for 1 hour
Turn chilled dough out onto a floured surface
Knead gently until smooth but still soft
Dust with 1 tbsp of flour at a time to keep from sticking; do not over-flour
Place dough in a greased container, turning once to grease top
Cover & let rise at warm room temp for 1 1/2 hrs

Meanwhile, prepare the cheese filling & crumb topping

Cheese filling: Beat the cream cheese, sugar, eggs & vanilla extract in the bowl of electric mixer until smooth
Refrigerate until needed

Topping: Combine the flour, sugar, cinnamon & butter in food processor bowl; pulse until crumbly
After dough has risen for 1 hour, preheat oven to 350 deg F
Line a 12 x 18 x 1-inch baking sheet with parchment
Rub with butter or shortening
Turn dough onto a lightly floured board & divide in half

Roll out one half of the dough to a 12 x 18-inch rectangle
Fit into pan & press up along the sides
Spread cheese filling evenly over dough
Spread pineapple filling over cream cheese filling

Roll out remaining dough to a 12 x 18-inch rectangle
Place on top of fruit filling & tuck in sides to contain filling
Crimp edges
Sprinkle crumbs on top & set cake aside for 15 min
Bake for 35 to 40 min, until golden brown & firm to the touch

Cool & cut into squares

Serve warm or at room temp

Serves 15

Topics: Mexican-Breakfast

 

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