Pineapple Coffee Cake With Toasted Pecans
Coffee cake is not actually made with coffee, but it is often enjoyed with a cup of coffee.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pineapple Coffee Cake With Toasted Pecans
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
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In a separate bowl, beat the egg, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
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Spread half of the batter into the prepared cake pan. Top with the crushed pineapple and half of the chopped pecans.
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In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of the mixture over the pineapple layer.
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Spread the remaining batter over the top and sprinkle with the remaining brown sugar mixture and chopped pecans.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 43g15%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
