Pineapple Crisp Coffee Cake Recipes

PINEAPPLE COFFEE CAKE RECIPE

Steps:

• First, preheat oven to 325 degrees. Spray a 9" x 13" cake pan with non-stick cooking spray then set aside.
• Mix-don't beat-the first 7 ingredients until well blended.
• Next, sift flour and baking soda into the bowl and fold gently until completely incorporated. Add bananas and nuts then stir just until combined.
• Transfer the batter into the prepared cake pan and bake 45 minutes before testing for doneness. When the center is firm and a cake tester comes out with a few moist crumbs attached, you'll know it is done, about 50-55 minutes.
• Remove from oven, cool completely then slice and serve with a generous dusting of powdered sugar. Enjoy!

PINEAPPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

CRUSHED PINEAPPLE COFFEE CAKE

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
• Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
• Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
• Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
• Fold in pineapple, and scrape batter into prepared pan.
• Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
• Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
• Let cool in pan on a wire rack for 20 minutes.
• Cut into squares and serve warm.

APPLE PINEAPPLE CRISP

Steps:

• In a bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg. Add the apples and pineapple, toss to coat. Transfer to a greased shallow 2-qt. baking dish., In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375° for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.