Pineapple Cinnamon Coffee Cake
Cinnamon Topping
Cinnamon topping:
  1. In small bowl, combine brown sugar, walnuts, flour, and cinnamon. Cut in butter until crumbly.
To make 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 with sugar until well mixed.
  3. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with sour cream.
  4. Spread half the batter in a greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (3.5 L) baking pan.
  5. Sprinkle half the cinnamon topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter. Sprinkle with remaining cinnamon topping.
  6. Bake in preheated 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.
  1. Substitute one 19-oz (540 mL) can blueberry, cherry, raspberry, or apple pie filling for crushed pineapple. Or substitute four medium apples, peeled, cored, and thinly sliced; arrange slices over batter, overlapping slightly. Sprinkle with remaining cinnamon topping and bake as directed.