PINEAPPLE COFFEE CAKE RECIPE
Moist, nutty and slightly tropical, this one-hour pineapple coffee cake recipe is amazingly moist and definitely one for the books.
Provided by Cheryl Najafi
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside.
- Mix-don't beat-the first 7 ingredients until well blended.
- Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined.
- Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you'll know it is done, about 50-55 minutes.
- Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!
Nutrition Facts : Calories 559 kcal, Carbohydrate 66 g, Protein 6 g, Fat 31 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 331 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 25 g, ServingSize 1 serving
PINEAPPLE COFFEE CAKE
Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.-Janice Whalen, Baldwinville, Massachusetts
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.
Nutrition Facts :
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
QUICK APPLE STREUSEL COFFEE CAKE
Steps:
- Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream.
STREUSEL COFFEE CAKE
Make and share this Streusel Coffee Cake recipe from Food.com.
Provided by Marlene.
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350*.
- Prepare streusel.
- Mix all ingredients until crumbly.
- Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
- Top with remaining batter; sprinkle with remaining streusel.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
PINEAPPLE COFFEE CAKE
Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time..
Provided by weekend cooker
Categories Dessert
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
- Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
- Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
- Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
- Fold in pineapple, and scrape batter into prepared pan.
- Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
- Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
- Let cool in pan on a wire rack for 20 minutes.
- Cut into squares and serve warm.
PINEAPPLE ORANGE STREUSEL COFFEE CAKE
Make and share this Pineapple Orange Streusel Coffee Cake recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 1h5m
Yield 12-16
Number Of Ingredients 15
Steps:
- Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
- for STREUSEL:.
- combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
- for CAKE:.
- combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Sprinkle with streusel. Swirl with knife.
- Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
- Cool in pan 25 minutes. Invert onto serving place.
- for GLAZE:.
- combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.
Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 1.7, Cholesterol 70.5, Sodium 127, Carbohydrate 20.8, Fiber 0.7, Sugar 19.5, Protein 2.8
CRUSHED PINEAPPLE COFFEE CAKE
Had this at a church function awhile back....found it to be very good and tasty...even hubby liked it and he is not much for pineapple.....
Provided by Nutmeg74
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream sugar with butter.
- Sift flour and baking powder.
- Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
- Spread in 9x13 pan.
- Cover with well-drained pineapple.
- Mix topping ingredients till crumbly and sprinkle over pineapple.
- Bake at 350° for 1 hour.
Nutrition Facts : Calories 424.2, Fat 16.8, SaturatedFat 10.4, Cholesterol 59, Sodium 217.7, Carbohydrate 65.2, Fiber 1.1, Sugar 39.6, Protein 4.8
STREUSEL APPLE COFFEECAKE
Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good.
Provided by Kris
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
- To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
- In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
- Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
- Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.
Nutrition Facts : Calories 482 calories, Carbohydrate 68.4 g, Cholesterol 74.7 mg, Fat 21 g, Fiber 1.8 g, Protein 7.3 g, SaturatedFat 10.2 g, Sodium 234.4 mg, Sugar 42.9 g
PECAN PINEAPPLE COFFEE CAKE
Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.
Provided by alice
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h10m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
- Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 49.1 g, Cholesterol 22.3 mg, Fat 9.7 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 463 mg, Sugar 26.3 g
PINEAPPLE STREUSEL COFFEE CAKE
Recipe from Gold Medal flour. This is a made-from-scratch cake, if you're looking to avoid the packaged mixes.
Provided by Pinay0618
Categories Breads
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350. Grease and flour bottom only of a 9 x 13 pan.
- Make Streusel topping: Mix all ingredients except almonds until combined. Stir in almonds.
- Drain pineapple, reserving 2/3 cup juice.
- Mix flour, sugar, butter, yogurt, baking powder, salt, baking soda, eggs and 2/3 cup pineapple juice in a large bowl with a spoon. Spread in greased and floured pan. Sprinkle with pineapple and streusel topping.
- Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 355.3, Fat 15.4, SaturatedFat 8.6, Cholesterol 60.1, Sodium 261, Carbohydrate 51.6, Fiber 1.4, Sugar 31.1, Protein 4.5
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