As coffee cakes go, this one is quite easy to make. The only change I made to the ingredients above was that I added 2 Tablespoons of the juice from the canned pineapple. I found that that the batter consistency needed just a touch more liquid... so why not add even more pineapple flavor to fix it. The coffee cake turned out moist with plenty of pineapple pieces to give each bite a special texture and taste. (This recipe was submitted in 2009. It was tested and photographed in April 2014.)





How To Make A Pineapple Coffee Cake

Preheat oven to 375 degrees.

Prepare an 8x8 baking pan by spraying generously with cooking spray.

In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.

In a separate medium bowl, beat the eggs with the yogurt, canola oil and vanilla (if using vanilla).

Add the wet ingredients to the dry ingredients and mix until just blended. Try not to over mix. Fold the pineapple pieces into the batter. Transfer mixture to the prepared baking pan.

In a small bowl, mixed the chopped nuts with 3 Tablespoon of sugar. Sprinkle evenly over the batter.

Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Allow dish to cool at least 15 minutes before serving.

Slice and enjoy!





Cooking Notes From Mr Breakfast

When I make this again, I'll consider swapping out the white sugar in the topping for brown sugar. The simplicity of the topping was nice, but you end up shaking off excess sugar that didn't incorporate into the coffee cake.

I made individual coffee cakes in what's called a jumbo brownie pan. They're basically square muffins. The cooking time for those was 23 minutes.






This is an easy-to-make recipe with lots of flavor. The combination of pineapple, vanilla and chopped nuts is magic.

Mr Breakfast would like to thank TexasJen for this recipe.

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