Pineapple-Ginger Crumb Cake

Makes 8 servings

FOR THE PINEAPPLE:

11⁄2 tablespoons unsalted butter, plus more for greasing the pan 11⁄2 cups fresh or thawed frozen pineapple chunks, diced into 1⁄2-inch pieces

FOR THE CRUMB TOPPING: 11⁄4 cups all-purpose flour

1⁄2 cup dark brown sugar 3 tablespoons coarsely chopped almonds or other nuts 2 tablespoons finely chopped candied ginger

FOR THE CAKE:

11⁄2 cups all-purpose flour

11⁄2 teaspoons baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon fine sea or table salt

1⁄2 cup unsalted butter, softened

1⁄2 cup sugar 11⁄2 tablespoons dark brown sugar

1⁄8 teaspoon ground allspice Pinch of fine sea or table salt 1 teaspoon ground ginger

1⁄4 teaspoon ground cinnamon

1⁄4 teaspoon fine sea or table salt

1⁄2 cup unsalted butter, melted and cooled 2 large eggs

1 tablespoon dark rum or vanilla extract

1 teaspoon finely grated lime zest 1⁄2 cup sour cream or whole Greek yogurt

Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.

Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and saute until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.

Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1⁄2-inch crumbs form. Set aside.

Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.

Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.

On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.

Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.

Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.