Prepare your flax egg binder by mixing 1 tbsp flax meal with 2.5 tbsp of water and set aside for at least five minutes.
Preheat oven to 350°F and grease an 8x8" glass baking pan.
In a small bowl, combine all of the streusel ingredients and mash with a fork until the butter is well incorporated.
In a large bowl (or using a stand mixer, if available), whisk together your wet ingredients (flax egg, sour cream OR yogurt, vegetable oil, extract(s)).
In a medium bowl, combine your dry ingredients (flour, sugars, baking powder, baking soda, cinnamon, and salt. Whisk together.
Add the dry ingredients to the wet ingredients and whisk together until no dry flour remains.
Fold in the diced pineapple.
Add the batter (it will be quite thick) to your baking pan and use a rubber spatula to level in out.
Top with the streusel you mixed together in step three. Use a fork to press the streusel into the batter.
Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Serve with coffee.