I love coffee cake. Well, I love cake. Coffee cake is just an excuse to eat cake for breakfast.
The cake itself is fairly simple. It is much like all the other coffee cakes I have made.
The difference is the pineapple juice. It gives the cake just a hint of the pineapple flavor.
The sugar in the topping does cut some of the acidity from the pineapple in the topping. The cinnamon gives it a lovely spice taste. The butter holds everything together.
The final result is a very soft, moist cake with a lovely fruit filled topping.
It is a little reminiscent of a pineapple upside down cake, but it no where near as sweet.
It went perfectly with my coffee!
PINEAPPLE COFFEE CAKE
1 1/2 Cups Sifted Flour
1/3 CUp Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1 Egg, Beaten
1/4 Cup Melted Shortening
1/2 Cup Pineapple Juice
TOPPING
1/4 Cup Sugar
1 Teaspoon Cinnamon
1 Tablespoon Butter
1/3 Cup Crushed Pineapple, Drained
Sift together salt, baking powder, sugar and flour. Combine egg, shortening and pineapple juice. Mix with dry ingredients, beating until smooth. Spread in a greased 9 inch pie pan. Combine topping ingredients and sprinkle over the top. Bake in a 350 degree oven for 35 minutes. Cool at least 10 minutes before serving.
Comments