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1
In a measuring cup, place the egg and add enough oil to make 1/2 cup (125 ml).
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2
Add the egg and oil mixture to the Ricotta cheese and mix until smooth.
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3
Add the crushed pineapple.
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4
In a separate bowl, combine the dry ingredients.
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5
Add to the wet ingredients and blend gently.
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6
Fill greased loaf pan about 3/4 full (a little shy is okay).
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7
Using a pastry bag (or a spoon can do it) filled with 1 Cup (225 ml) of the Cheese Filling, pipe the cheese mixture into the top of the pan of batter in a zig-zaggy manner on top and into the batter an inch or two.
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8
Using your hands, crumble the struessel topping over all of that.
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9
At this point, if you would like to add some sliced almonds, sprinkle them on top.
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10
Put the loaf into the oven for about 55 to 60 minutes, or until a wooden toothpick comes out clean.
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11
Put the cheese through a food mill into a big bowl.
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12
Cream the cheese and sugar until smooth.
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13
Then add eggs and lemon zest and mix until blended and creamy.
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14
Fill pastry bag with about 1 cup (225 ml) to pipe onto (and somewhat into) the Pineapple Bread Batter.
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15
Combine sugar, cinnamon and flour.
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16
Cut in cold butter until mixture is crumbly.
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17
Sprinkle struessel topping over swirled cheese filling and batter.
