May Day Basket Coffee Cake
Growing up, I loved May Day. I had a secret admirer who would leave me a May Day basket hanging on the front door to my house.
Usually, the basket was made of paper in the shape of a cone. The basket was filled with lilacs, dandelions, and store-bought cookies wrapped in a plastic wrap. I felt incredibly special.
It wasn’t something that my admirer went through a lot of trouble to do—by they did It. I haven’t forgotten–I think about it every year.
I never figured out who it was.
It’s not hard to make a quick basket out of paper and stuff it with some wildflowers or dandelions and a treat. Do it. You will make someone feel very special.
As an adult, for years, I would make a batch of cookies and deliver them to friends on May 1st. This year, I’m making a big semi-homemade coffee cake.
My plan is to cut the cake into individual pieces. Wrap it in plastic, make some paper baskets, pick some flowers from my yard, and deliver them.
This recipe makes a huge cake. I use a 10-inch round spring form pan so I can easily cut the cake into large triangle slices. You can substitute 2 cups of berries instead of pineapple. Do not substitute the pound cake for a white cake mix. The white cake mix will not stand up to the weight of the pineapple or berries and they will sink to the bottom. Use only fresh pineapple. The flavor is more intense than the canned version.
The cake keeps well and can be made a day in advance. Refrigerate any unused portion in an airtight container for up to three days.
Pineapple (or Berry) Coffee Cake
1 package pound cake, prepared to manufacturer’s directions
1 whole ripe pineapple, cored, and cut into 1-inch pieces (or 2 cups of berries)
Crumb Topping
1 cup flour
1/2 cup brown sugar
1/3 cup shredded coconut
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup butter
Preheat oven to 350℉. Line the bottom of a 10-inch springform pan (or a 9 x 13 pan) with parchment paper. Spray the sides with cooking spray. Set aside.
In a stand mixer or with a hand-held mixer, prepare cake according to the box directions. Spread the batter into prepared pan. Layer the pineapple over the top of the cake. Use enough of the pineapple to covert the batter. Eat the extra pineapple if there is any. It’s so good!
In another bowl, mix the flour, brown sugar, and salt together (Or use a food processer.) Add the butter and cut in with a pastry knife or a fork until the butter is fully incorporated. Add the coconut and vanilla; stir to combine.
Grab handfuls of the crumb topping and squeeze it together in your hands, forming firm clumps. Break the clumps apart and sprinkle over the top of the pineapple. Bake for 50-60 minutes until a toothpick comes out clean when inserted into the middle of the cake. Cool completely. Remove outer ring from springform pan. Slide cake onto serving plate and slice. Serve with fresh fruit.
