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Pineapple Buttercrumb Coffee Cake

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cup butter, softened
1 cup sugar
1/8 teaspoon almond extract
teaspoon vanilla
1 egg
2- cup sifted flour
2- teaspoons baking powder
1 teaspoon salt
cup milk
1 can (1lb.4oz.) pineapple tidbits, drained
teaspoon cinnamon


Blend cup butter, cup sugar and flavorings in bowl until light. Beat in egg. Sift 2 cups flour, baking powder and salt together. Add alternately with milk to sugar mixture, beating well after each addition.

Reserve cup pineapple for topping. Stir remaining pineapple into batter. Spoon into greased and floured 1- quart mold. Arrange reserved pineapple over top.

Combine cup butter, cup sugar, cup flour and cinnamon in small bowl, mixing until crumbly. Sprinkle crumbs over pineapple and batter.

Bake at 350 degrees for 45 to 50 minutes or until cake tests done.

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