Moist pineapple coffeecake with vanilla-flavored cake, topped with a spiced streusel. Easy to make in an 8x8-inch pan, perfect for breakfast or brunch.
1 1/2cupsdiced fresh pineappleor 20 oz. can pineapple tidbits, drained (crushed not recommended)
1 1/2teaspoonsvanilla
1teaspoonpineapple extractrecommended but optional
For streusel:
1/2cupflour
1/4cupbutter
1/4cupsugar
1/2teaspoonapple pie spice
Instructions
Preheat the oven to 350°F. Grease an 8x8-inch baking pan.
Prepare the streusel: Combine all the streusel ingredients in a bowl and cut the butter into the dry ingredients until 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, Greek yogurt, vanilla, and pineapple extract (if using) until well combined and smooth.
Add the flour mixture to the wet ingredients and stir until just incorporated. Fold in the pineapple tidbits; the batter will be thick. Scrape down the sides of the bowl.
Scrape the batter into the prepared baking pan. Top with the prepared streusel topping.
Bake at 350°F until the top is golden and a toothpick inserted comes out clean, approximately 30-35 minutes. Check for doneness starting at 30 minutes, especially if using a metal pan at high altitude.