Pineapple Coffee Cake with Toasted Pecans
Indulge in the tropical warmth of this Pineapple Coffee Cake with Toasted Pecans, a delightful blend of sweet, nutty, and spiced flavors perfect for breakfast or dessert. This easy-to-make recipe features a moist and tender crumb created by the combination of crushed pineapple and reserved pineapple juice, while a buttery streusel topping of brown sugar, cinnamon, and toasted pecans adds an irresistible crunch. With only 15 minutes of prep time, this cake comes together effortlessly and bakes to golden perfection in just 40 minutes. Perfectly paired with a cup of steaming coffee or tea, this pineapple coffee cake is a crowd-pleaser for brunch gatherings, casual get-togethers, or simply as a treat for yourself. Dust it with powdered sugar for a touch of elegance, and watch it disappear slice by slice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Crushed pineapple (canned), drained with juice reserved
- 0.25 cup Pineapple juice (from the reserved juice)
- 0.5 cup Chopped pecans, toasted
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set it aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate medium-sized bowl, combine the melted butter, eggs, vanilla extract, pineapple chunks, and 1/4 cup of reserved pineapple juice. Stir until well mixed.
Gradually pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined. Avoid overmixing to ensure a tender cake.
Fold in the toasted pecans, saving a few tablespoons for topping if desired.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle this mixture evenly over the batter, along with any reserved pecans.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, sift powdered sugar over the top of the cake before serving for an extra touch of sweetness.
Slice into squares or wedges and serve. This cake pairs beautifully with a cup of coffee or tea.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 39.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 153 mg | 3% | |
*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.
