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Pineapple Coffee Cake Recipe

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

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Pineapple Coffee Cake Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1 can (8 ounces) crushed pineapple
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
1 egg, beaten
1/4 cup canola oil
1/4 cup milk
3 tablespoons butter, softened
1/3 cup honey
1/2 cup crushed cornflakes
1/4 cup flaked coconut

Directions

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 near the center comes out clean. Place on a wire rack. Yield: 8 servings.

Nutritional Facts 1 slice equals 347 calories, 13 g fat (4 g saturated fat), 38 mg cholesterol, 339 mg sodium, 54 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pineapple Coffee Cake in Country Woman Christmas Annual 2010, p34