Lemon Pineapple Coffee Cake

• Preheat the oven to 350 °F, and lightly grease a round 9-inch cake or pie pan.

Fruit

• Cut the pineapple into thin slices, then in half (to create half rounds). You can also use chunks, but with the half-slices, you can create a pinwheel shape radiating from the center of the cake that’s appealing.
• Place them in a small bowl, and dust with the mixture of flour, cinnamon and sugar.
• Add a small squeeze of the lemon juice, and stir gently to coat all over. Set aside for now.

Cake

• Measure the flour, baking powder, salt, and ginger into a bowl and mix together.
• Add the lemon zest, and stir until well blended.
• In a second bowl, beat the butter until smooth.
• Add the sugar as you continue to beat until the mixture is light and fluffy in texture.
• Stir in the egg until well incorporated.
• Add the yogourt, beating until the mixture is smooth and uniform in texture.
• Stir in the lemon juice last.
• Add half the dry ingredients, and fold them over until blended into the batter.
• Finish with the remainder of the dry ingredients, and stir until the batter is smooth and all the ingredients evenly mixed. The batter will be fairly thick.
• Spoon the batter into the prepared cake pan, using the spatula or back of a spoon to even out the surface as necessary.
• Give the fruit one last stir in the bowl, and then arrange it in the cake batter. It may seem like the batter is too shallow, but the cake will rise around the fruit. If you place it in a spiral pattern, it will create a sunburst effect. Alternatively, you could also place a layer of pineapple at the bottom of the pan, add the batter, and more pineapple slices on top.
• If there is any juice left in the bowl once you’ve placed all the fruit in the cake, you can drizzle it over the exposed pineapple, and the top of the cake itself if you like.
• Place in the oven and bake for about 40 to 50 minutes. It will be done when the outer edges and top of the fruit is lightly browned, and it’s firm in the center.