Pineapple Coffee Cake II

Pineapple Coffee Cake II

(8 servings)    Printable Version
  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/2 cups granulated sugar
  • 1 cup crushed pineapple - drained
  • 1 cup sour cream
  • 1 cup confectioners sugar
  • 1/4 cup pineapple juice
  • 3/4 cup butter
  • 1/2 cup sliced almonds
  • 2 large eggs
  • 2 and 1/2 teaspoons baking powder
  • 2 additional Tablespoons pineapple juice
  • 1 and 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
Preheat oven to 350 degrees. Prepare a baking dish with a generous coating of cooking spray (I use a 9x9 pan and have a little batter left over for a couple personal muffins).

In a large bowl, sift together the flour with the baking powder and salt.

In a separate bowl, cream the butter and sugar together. Add the eggs, 1/4 cup of juice and sour cream and mix well.

Add butter/sugar mixture to flour mixture and mix well. Fold in crushed pineapple.

Pour batter into prepared pan and bake for about 60 minutes. Check at 50 minutes by inserting a toothpick into the center of the coffeecake. It the toothpick comes out dry (no batter) the coffeecake is done.

Allow the coffeecake to cool.

To create a nice glaze, mix the remaining 2 Tablespoons of juice with the confectioners sugar and drizzle it over the coffeecake. Sprinkle with almonds for the finishing touch.

This coffee cake has a triple dose of pineapple. There's crushed pineapple and pineapple juice in the batter and then it gets a pineapple glaze.

Mr Breakfast would like to thank CurtAndMary for this recipe.

Comments About This Recipe
What do you think of Pineapple Coffee Cake II?
From Anne

We wanted a recipe for Pineapple Upside Down Cake! Thank you so much, my son says it is excellent!! Love, Anne

Comment submitted: 11/8/2008 (#6768)

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