Pineapple Coffee Cake
A delicious & moist Pineapple Crumb Coffee Cake made with canned pineapple. Everyday, easy baking.
Ingredients
- 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup salted butter softened
- 2 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- Optional - maraschino cherries chopped nuts, shredded coconut
Instructions
- 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 1/4 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. Store covered in fridge after second day
Tried this recipe?Let us know how it was!