I love a coffee cake. Well, I love cake. Coffee cake is the perfect excuse to have cake for breakfast!
The dough for this coffee cake is a little on the thick side. I added just a touch of pineapple juice to the dough. I don’t think it changed the cake too much and it gave the cake a hint of the pineapple flavor.
The pineapple straight from the can makes the cake super easy to make. You don’t have to do much.
I really like the brown sugar topping. It was not quite a streusel, but close enough to get the flavor.
So this is a nice and simple breakfast, that doesn’t take too long to prepare. Your guests or family don’t have to know that - so you are sure to impress!
PINEAPPLE COFFEE CAKE
2 Cups Sifted Flour
2 Teaspoons Baking Powder
6 Tablespoons Sugar
3/4 Teaspoon Salt
1/3 Cup Shortening
1 Egg, Beaten
1/3 Cup Milk
1 1/2 Cups Drained, Diced Pineapple
3 Tablespoons Butter
1/4 Cup Brown Sugar
3 Tablespoons Sifted Flour
Sift 2 cups flour, baking powder, sugar and salt together. Cut in shortening. Combine egg and milk and add all at once to dry ingredients. Blend thoroughly. Spread dough in a greased cake pan and arrange dice pineapple on top. Combine remaining ingredients and mix together a fork until of a crumbly consistency. Sprinkle over diced pineapple. Bake in a 400 degree oven for 25 to 30 minutes.
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