Pineapple Crumb Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup butter chilled cut into small pieces
• 2 ounces cream cheese fat-free
• 1 large eggs beaten
• 1.3 cups flour all-purpose
• 1 teaspoon lemon rind grated
• 0.5 cup milk 1% low-fat
• 0.3 cup pineapple preserves 
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Combine cream cheese and 2 tablespoons sugar, and stir until blended. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Combine flour, 1/2 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Remove 1/3 cup crumb mixture; set aside.
6. Add baking powder and baking soda to remaining crumb mixture; stir well with a whisk.
7. Add egg and next 3 ingredients. Beat with a mixer at medium speed until blended.
8. Pour into an 8-inch round cake pan coated with cooking spray.
9. Spread cheese mixture over batter. Spoon pineapple preserves over cheese mixture; sprinkle with remaining crumb mixture.
10. Bake at 350 for 35 minutes or until edges of cake just begin to pull away from sides of pan.
11. Serve warm or at room temperature.