I've noticed that between my mom and I, we make a lot of coffee cake. It is one of the easier baked goods to throw together quickly, which is a plus. This version is a pineapple coffee cake topped with a tasty streusel.
Fresh or canned pineapple can be used, but we were of the opinion to not use crushed pineapple as the pieces were just too small and the taste got lost. Go for tidbits or chopped fresh diced pineapple instead.
A nice little twist on traditional coffee cake. Enjoy!
Pineapple Coffee Cake with Streusel Topping
Makes an 8x8-inch pan
- For cake:
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1 1/2 cups diced pineapple (Alternatively you can use a 20 oz. can pineapple tidbits, drained)
- 1 1/2 teaspoons vanilla
- 1 teaspoon pineapple extract (optional, for additional flavor)
- For streusel:
- 1/2 cup flour
- 1/4 cup butter
- 1/4 cup sugar
- 1/2 teaspoon Penzeys Apple Pie Spice (this is a spice mix made with cinnamon, nutmeg, mace and cloves)
- Preheat the oven to 350-f degrees. Grease an eight inch baking pan with shortening.
- Prepare the streusel: Combine all the streusel ingredients in a bowl and cut the butter into the dry
- ingredients until it comes together and is crumbly. Set aside.
- Prepare the cake: Whisk the flour, sugar, baking powder, baking soda and salt in a medium bowl.
- In a large bowl whisk the egg, oil, sour cream, vanilla and pineapple extract until well combined and smooth. Add the flour mixture and stir until just incorporated. Folk in pineapple tidbits, batter will be thick. Take care to scrape down the sides of the bowl. Scrape into the prepared baking pan. Top with the prepared streusel topping.
- Bake at 350 until top is golden and a toothpick inserted comes out clean, roughly 30-35 minutes. In a metal pan at high altitude, my coffee cake was completely baked at only 30 minutes, so be sure to start checking at 30 minutes in. Cool slightly on a wire cooling rack, serve warm.
Recipe by Jam Hands.