Enjoy! - Celebrate Sunny Days with Manitoba Foods

To make cinnamon topping: In small bowl combine brown sugar, walnuts, flour and cinnamon. Cut in butter or margarine until crumbly. 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.

On waxed paper, combine flour, lemon rind, baking powder, baking soda and salt. In medium bowl, cream butter or margarine with sugar until well mixed. Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with sour cream. Spread half the batter in a greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (34 x 22 cm) baking pan. Sprinkle half the cinnamon topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter. Sprinkle with remaining cinnamon topping.

Bake in a 350º F (180º C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.

Makes about 12 servings.

VARIATIONS: Substitute 1 - 19-oz (540 mL) can blueberry, cherry, raspberry or apple pie filling for crushed pineapple. Or substitute 4 medium apples, peeled, cored and thinly sliced; arrange slices over batter, overlapping slightly. Sprinkle with remaining cinnamon topping and bake as directed.

Manitoba Egg Producers
www.mbegg.mb.ca