April 11, 2012
Did you eat too much over Easter? I know I did, but it was sooo worth it. Our family gathering had a delicious collection of pot-luck dishes, including this Pineapple Coffee Cake I decided to try from Better than Burger’s blog.
I loved how tall and moist this coffee cake turned out, and the yummy crumble topping was perfect. I also added a pineapple glaze to drizzle on top. I find with most coffee cakes that they taste even better the next day, after they’ve had time to settle a bit. This cake was no exception and was even more moist and flavorful the next day. What was your favorite Easter dish?
Pineapple Coffee Cake
Serves: 8 Printable Recipe
4 c. flour
1 c. sugar
2 T. baking powder (yes, 2 TABLEspoons)
2 t. baking soda
1 t. salt
2 c. vanilla yogurt
1 c. oil
2 t. vanilla
1 1/2 c. crushed pineapple (well drained) (reserve the juice)
3/4 c. flour
1/2 c. sugar
1/2. c. butter
1/2 c. chopped walnuts
2 cups powdered sugar
reserved pineapple juice from crushed pineapple
In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Don’t throw out that pineapple juice! Save it for the yummy glaze. Pour cake batter into a greased 9x13 pan.
Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter.
Bake cake at 350 F for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.
For the Glaze: Combine the powdered sugar and enough of the pineapple juice to reach your desired consistency. Drizzle the glaze over the top of the cake. Serve and enjoy!