Pineapple Coffee Cake Recipe

Publisher Photo

Pineapple Coffee Cake Recipe

Be the first to add a review
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 slice: 347 calories, 13g fat (4g saturated fat), 38mg cholesterol, 339mg sodium, 54g carbohydrate (32g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Pineapple Coffee Cake in Country Woman Christmas Annual 2010, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPineapple Coffee Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review