Pecan Pineapple Coffee Cake

Pecan Pineapple Coffee Cake

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 10 m
alice
Recipe by  alice

“Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.”

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Ingredients

Adjust Servings

Original recipe yields 1 8-inch square cake

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
  3. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

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Reviews (3)

Rate This Recipe
lutzflcat
4

lutzflcat

I followed the recipe to the letter, and this baked up beautifully, evenly cooked throughout, and tasted wonderful. The yogurt really brings some moisture to the cake, and the bits of pineapple definitely bring some flavor. And I thought the amount of the topping was perfect for the 8" coffee cake unlike the first reviewer. Next time, I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper.

pbjluvsfood
0

pbjluvsfood

I had to tweak this a little, but it turned out great! I only put half of the pineapple (maybe that's why for some this cake wasn't heated evenly) and I put it in the oven for less time than specified (only 350) and for a longer time. You just have to play around with the time a bit since altitude and oven types vary. I also added a little cinnamon in this cake and it tasted pretty darn good! Loved the topping as well. This recipe really doesn't deserve only 3 stars. This will be my go to coffee cake recipe from now on!

WAgal
0

WAgal

I also found that the middle was undercooked at 30 minutes (even though the toothpick appeared clean). That said, I did have to substitute crushed pineapple for tidbits, which might have made some difference but not that much. For the edges that were cooked, I would have described the flavor as somewhat bland. Maybe next time (if there is a next time), I would leave out the extra pineapple juice after draining. I thought the quantity of topping was just fine.

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 49.1 g
  • 16%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 463 mg
  • 19%

Based on a 2,000 calorie diet

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