Pineapple Coffee Cake…perfect for breakfast, a mid-morning snack or dessert,
Pineapple Coffee Cake
Not overly sweet, but perfectly moist, this Pineapple Coffee Cake is packed with pineapple chunks and topped with sugar and walnuts. Just what I needed to brighten my day! This cake is made in an eight or nine-inch cake pan and was very easy to make. You don’t even use a mixer! I ate two slices of this and loved it! Moist and tender with a nice crunch thrown in from the walnuts, you can’t beat it!
The first thing you’re going to notice about the cake batter is that’s it’s very thick. It doesn’t look like a normal cake batter. It looks more like a dough. And it stays that way, even after you add the pineapple tidbits.
I don’t normally buy pineapple tidbits. I usually have either chunks or pineapple rings in my cabinet. To get the smaller tidbits size for the cake I just cut the chunks or rings into smaller pieces before adding them to the batter. It all works out in the end.
After you fold the pineapple tidbits into the cake batter it’s time to place the batter into the baking pan. You can use either an 8 or 9-inch baking pan. Spread the batter out so it’s nice and smooth on top and add the granulated sugar and crushed walnuts to the surface of the batter, sprinkling to cover evenly.
Pineapple Coffee Cake bakes just a tad longer than a normal 8 or 9-inch cake would. Start checking the cake at 35 – 40 minutes for doneness with a toothpick inserted in the center. If it needs a little more time, give it more, but keep an eye on it.
Pineapple Coffee Cake…perfect for breakfast, a mid-morning snack or dessert, ENJOY!
PIN IT FOR LATER
Pineapple Coffee Cake
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1 large egg
- 1 cup sour cream
- 1/4 cup vegetable oil
- one 20 oz can pineapple tidbits,drained
- 1 1/2 Teaspoons vanilla
- 1/4 cup crushed walnuts
- 3 Tablespoons sugar
- Preheat oven to 350 degrees. Grease an 8 or 9 inch baking pan.Place the flour, sugar, baking powder, baking soda and salt in a medium size bowl, whisk to combine.Using a large bowl, whisk the egg, oil, sour cream and vanilla together until well combined and smooth. Add the flour mixture and stir all the ingredients together with a spatula until just incorporated. Fold in the pineapple tidbits. The batter will be very thick. Place the batter into your prepared baking pan. Combine the walnuts and sugar.. Sprinkle over the batter evenly. Bake at 350 degrees until golden on top and a toothpick inserted in the center comes out clean, about 40 - 50 minutes. Start checking the cake at 40 minutes for doneness. Cool slightly on a wire rack, serve warm.
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