Pineapple Coffee Cake
Brighten up your mornings with this Pineapple Coffee Cake—a delightful twist on a classic treat that pairs tropical sweetness with cozy, cinnamon-scented streusel. Featuring crushed pineapple folded into a rich, sour cream-infused batter, this cake boasts a moist and tender crumb that's perfectly complemented by a buttery cinnamon-sugar topping. Optional chopped pecans or walnuts add a satisfying crunch, creating a balance of flavors and textures in every bite. With just 20 minutes of prep time, this easy homemade coffee cake is perfect for breakfast, brunch, or a mid-afternoon snack alongside your favorite cup of coffee or tea. Whether you're entertaining guests or indulging in a quiet moment at home, this pineapple coffee cake will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Crushed pineapple (canned, drained)
- 0.5 cup Sour cream
- 0.5 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking dish or a 9-inch round cake pan, and lightly dust it with flour.
In a medium bowl, combine the flour, baking powder, and salt. Whisk together and set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the drained crushed pineapple, ensuring it is evenly dispersed throughout the batter.
In a small bowl, prepare the streusel topping by combining the brown sugar, cinnamon, and chopped nuts (if using). Mix well.
Pour the batter into the prepared baking dish and spread it out evenly. Sprinkle the streusel topping evenly across the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the coffee cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Serve the pineapple coffee cake warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 526.1 g | 191% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 324.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
