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.
Ingredients
- 2 cup All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, cold
- 1 Egg
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- 1 cup Canned crushed pineapple, drained
- 1/2 cup Chopped pecans, toasted
- 1/2 cup Brown sugar
- 1/2 teaspoon Ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, beat the egg, milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
- Spread half of the batter into the prepared cake pan. Top with the crushed pineapple and half of the chopped pecans.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of the mixture over the pineapple layer.
- Spread the remaining batter over the top and sprinkle with the remaining brown sugar mixture and chopped pecans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.