Pineapple Cinnamon Coffee Cake
| Servings |
| 12servings |
| Servings |
| 12servings |
Ingredients
- Cinnamon Topping
- 3/4 cup brown sugar
- 3/4 cup walnuts chopped
- 1/3 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 cup butter or margarine
- Cake
- 1 can pineapple crushed
- 2 1/4 cup all-purpose flour
- 1 tbsp grated lemon rind
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter or margarine
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
Cinnamon topping:
- In small bowl, combine brown sugar, walnuts, flour, and cinnamon. Cut in butter until crumbly.
To make cake:
- Drain pineapple in a sieve, pressing with a spoon on top of fruit to drain excess juice; set pineapple aside. Reserve pineapple juice for another use.
- On waxed paper, combine flour, lemon rind, baking powder, baking soda, and salt. In medium bowl, cream butter with sugar until well mixed.
- Add eggs, one at a time, beating well after each addition. Stir in dry ingredients alternately with sour cream.
- Spread half the batter in a greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (3.5 L) baking pan.
- Sprinkle half the cinnamon topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter. Sprinkle with remaining cinnamon topping.
- Bake in preheated 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.
Variations:
- Substitute one 19-oz (540 mL) can blueberry, cherry, raspberry, or apple pie filling for crushed pineapple. Or substitute four medium apples, peeled, cored, and thinly sliced; arrange slices over batter, overlapping slightly. Sprinkle with remaining cinnamon topping and bake as directed.
