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Pecan Pineapple Coffee Cake

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Pecan Pineapple Coffee Cake 🍍🍰

This delightful coffee cake combines the tropical flavor of pineapple with the crunchy sweetness of pecans, perfect for a morning treat or afternoon snack.

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup plain yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pineapple tidbits, drained
  • 1/3 cup reserved pineapple juice
  • 1/4 cup chopped pecans
  • 1/4 cup brown sugar (for topping)

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish to prevent sticking.
  2. Prepare Dry Ingredients:
    In a medium mixing bowl, whisk together the flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt until well combined.
  3. Mix Wet Ingredients:
    In a separate bowl, whisk together the egg, yogurt, canola oil, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Dry and Wet Ingredients:
    Gradually mix the dry ingredients into the wet ingredients, stirring just until everything is blended. Avoid overmixing the batter.
  5. Add Pineapple:
    Gently fold in the reserved pineapple juice and pineapple tidbits to incorporate them into the batter.
  6. Transfer to Baking Dish:
    Pour the batter into the greased baking dish and smooth the top with a spatula to ensure even baking.
  7. Prepare the Topping:
    In a small bowl, mix together the chopped pecans and the remaining 1/4 cup of brown sugar. Sprinkle this mixture evenly over the top of the batter.
  8. Bake:
    Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool and Serve:
    Allow the coffee cake to cool in the dish for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature for a delicious treat.
See also  GARLIC AND BUTTER FLATBREAD

Tips:

  • Yogurt Substitute: If you don’t have plain yogurt, you can substitute it with sour cream or Greek yogurt for a similar texture and tang.
  • Add More Texture: For a little extra crunch, sprinkle some shredded coconut over the pecan-brown sugar topping before baking.
  • Serving Suggestion: Pair this cake with a hot cup of coffee or tea for a perfect afternoon break.

FAQs:

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple in place of canned, but make sure to drain any excess liquid to prevent the cake from becoming too moist.

2. How should I store the coffee cake?
Store the coffee cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

3. Can I freeze this cake?
Yes, wrap the coffee cake tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before serving.

Enjoy your tropical twist on a classic coffee cake!

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