Recipe for cooking mexican pineapple coffeecake

Recipes from Mexico :: Mexican Breakfasts

Pineapple Filling
About 4 c. chopped fresh pineapple (1 med. pineapple)
3/4 c. sugar
1 Tbsp. lemon juice
1 1/2 tsp. vanilla extract

Cake
4 1/4 (four and one-fourth) c. unbleached flour
1/2 c. sugar
1 tsp. active dry yeast
1/2 tsp. salt
1 c. milk
1/2 c. unsalted butter
2 tsp. vanilla extract
4 eggs

Cheese Filling
1 lb. cream cheese, at room temperature
1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract

Cinnamon Crumb Topping
1 c. flour
2/3 c. sugar
1 tsp. cinnamon
1/2 c. butter, cut into small pieces

For filling: Place pineapple in a heavy saucepan. Add sugar and lemon juice. Bring to a simmer. Reduce heat and cook, uncovered or without a lid, until liquid almost evaporates, about 1/2 an hour. Stir in vanilla extract. Cool.

For the cake: Combine 1 c. of flour, sugar, yeast and salt in a large bowl.

Heat milk and butter in a saucepan or microwave until mixture reaches 110 degrees fahrenheit.

Using a large whisk, add hot milk-butter mixture and vanilla to flour mixture; beat until well combined. Add eggs, one at a time, blending well after each. Add remaining flour, 1/2 c. at a time, to make a soft dough that just cleans sides of bowl. Switch to wooden spoon when dough becomes too thick for a whisk.

Cover bowl with plastic wrap and refrigerate for 1 hour. Turn chilled dough out onto a floured surface. Knead gently until smooth but still soft. Dust with 1 Tbsp. of flour at a time to keep from sticking; do not over-flour. Place dough in a greased container, turning once to grease top. Cover and let rise at warm room temperature for 1 1/2 hours.

Meanwhile, prepare the cheese filling and crumb topping.

Cheese filling: Beat the cream cheese, sugar, eggs and vanilla extract in the bowl of electric mixer until smooth. Refrigerate until needed.

Topping: Combine the flour, sugar, cinnamon and butter in food processor bowl; pulse until crumbly. After dough has risen for 1 hour, preheat oven to 350 degrees fahrenheit. Line a 12 x 18 x 1-in. baking sheet with parchment. Rub with butter or shortening. Turn dough onto a lightly floured board and divide in half.

Roll out one half of the dough to a 12 x 18-in. rectangle. Fit into pan and press up along the sides. Spread cheese filling in an even way over dough. Spread pineapple filling over cream cheese filling.

Roll out remaining dough to a 12 x 18-in. rectangle. Place on top of fruit filling and tuck in sides to contain filling. Crimp edges. Sprinkle and distribute crumbs on top and set cake aside for 15 mins. Bake for 35 to 40 mins., until golden brown and firm to the touch.

Cool and cut into square or rectangles.

Serve warm or at room temperature.

Serves 15.