A simple, delicious & moist Pineapple Crumb Coffee Cake. Everyday, easy baking. Almost a lazy pineapple upside down cake 🙂
It’s been a few weeks since I baked. No cakes, no cookies, no brownies – nada. This summer has been busy and I haven’t had as much time in the kitchen as I’d like.
We’ve been getting our sweet fix in with all the fresh fruit in season. I’m currently on a cantaloupe & cherry kick this week. Oh – how I wish I could eat like this year round!
After a few long sweaty days of work outside, the girls & I decided to chill out indoors for the day. Hanging around, laid back, nowhere to go & nothing to do (or nothing that I wanted to do) – today was the perfect day to bake.
I’ve been craving a pineapple upside down cake for weeks. I was all excited to make one and have a new cast iron pan I’ve been wanting to bake with. I then realized I was missing two key ingredients – pineapple rings & maraschino cherries. Poop! That’s okay, though, I’m not going to let a little thing like missing ingredients halt baking festivities.
I had another cake in mind instantly. This Pineapple Coffee Cake. It’s so simple to make. There’s many things you could do to get creative here – add some walnuts, chopped maraschino cherries, flaked coconut – I kept it perfectly simple. The crumb topping is all I need.
This cake was done in no time and I couldn’t help myself from eating a piece warm. With a strong cup of coffee as a late afternoon snack – it was absolutely what I needed. It’s been awhile….
Cakes this moist are best eaten fresh and consumed within a day or two. I often get asked about freezing baked goodies, but I have to admit that nothing ever lasts long enough in my house to make it to the freezer. I’d like to work on testing freezing stuff this winter when I’m baking like a crazy woman.
Hope everyone is enjoying their summer! Thanks for stopping by 🙂
- 1 can of crushed pineapple in syrup (20 oz.) drained & syrup reserved
- 3 cups all-purpose flour
- 1 cup light brown sugar, firmly packed
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup salted butter, softened
- 2 large eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- Optional - maraschino cherries, chopped nuts, shredded coconut
- Preheat oven to 350°F. Spray or grease & flour a 13"x9" baking dish.
- In a large mixing bowl, whisk together flour, brown & white sugar, cinnamon, baking powder, baking soda, nutmeg and cloves.
- Cut in butter (with a pastry blender) until mixture is pea sized crumbled.
- Set aside 1 cup crumb mixture.
- Add ¼ cup reserved pineapple syrup, eggs, buttermilk and vanilla extract to mixing bowl. Mix until combined.
- Stir in crushed pineapple until combined. Any optional ingredients can be stirred in here or sprinkled on top.
- Pour cake mixture into prepped 13"x9" baking dish. Sprinkle with 1 cup reserved crumb mixture.
- Bake until toothpick inserted in center of cake comes out clean, about 45-50 minutes.
- Cool on wire rack. Cake can be served warm or cold.
- Cover and enjoy cake within a day or two.