Pineapple Crumb Cake

• 1/4 cup (2 ounces) fat-free cream cheese
• 2 tablespoons sugar
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg, beaten
• 1 teaspoon grated lemon rind
• 1 teaspoon vanilla extract
• 1/2 cup 1% low-fat milk
• Cooking spray
• 1/4 cup pineapple preserves

1. Preheat oven to 350u0b0.
2. Combine cream cheese and 2 tablespoons sugar, and stir until blended. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; set aside.
4. Add baking powder and baking soda to remaining crumb mixture; stir well with a whisk. Add egg and next 3 ingredients. Beat with a mixer at medium speed until blended. Pour into an 8-inch round cake pan coated with cooking spray. Spread cheese mixture over batter. Spoon pineapple preserves over cheese mixture; sprinkle with remaining crumb mixture.
5. Bake at 350u0b0 for 35 minutes or until edges of cake just begin to pull away from sides of pan. Serve warm or at room temperature.

cream cheese, sugar, flour, sugar, salt, chilled butter, baking powder, baking soda, egg, lemon rind, vanilla, milk, cooking spray, pineapple preserves

Taken from www.myrecipes.com/recipe/pineapple-crumb-cake (may not work)