Delicious Pineapple Coffee Cake Recipe for Breakfast
Welcome to my pineapple coffee cake recipe! As a passionate baker and lover of all things sweet, I have spent years perfecting this delicious recipe. The combination of sweet, juicy pineapple, toasted pecans, and moist coffee cake is sure to satisfy your sweet tooth and leave you asking for seconds.
This recipe is perfect for any occasion, whether you’re hosting a brunch with friends or looking for a dessert to bring to a potluck. It’s easy to make and delivers an impressive result that will make you feel like a pro baker.
The best part about this pineapple coffee cake is that it’s incredibly versatile. You can use it as a base for other cakes like carrot cake or hummingbird cake, or you can add your own personal touch by trying different toppings or variations.
So what are you waiting for? Let’s get started on creating the perfect pineapple coffee cake that is sure to impress anyone who takes a bite.
Why You’ll Love This Recipe
Are you looking for a delicious and decadent dessert to impress your guests? Look no further than this pineapple coffee cake with toasted pecans recipe! Here are some reasons why you’ll love it:
Firstly, the combination of sweet pineapple and crunchy toasted pecans creates an incredible flavor and texture experience that will leave you wanting more. Not to mention, it makes for a perfect treat on a warm summer day.
Secondly, this recipe is incredibly easy to follow, even for novice bakers. All you need are some basic ingredients such as all-purpose flour, baking soda, eggs, and low-fat buttermilk – you likely have most of them in your pantry already! Plus, the instructions are straightforward and easy to understand.
Thirdly, this recipe is versatile and can be customized to your liking. You can add some shredded coconut to your batter or drizzle a caramel glaze over the top once it’s cooled. You could even turn it into cupcakes or use it as a base for pineapple crumble cake – the possibilities are endless!
Furthermore, not only does this recipe produce amazing results, but it’s also relatively healthy. Substituting low-fat buttermilk instead of regular milk and cutting back on butter means that you can indulge in something sweet without feeling too guilty.
Finally, serving this coffee cake alongside a hot cup of coffee or tea makes for a perfect morning pick-me-up or after-dinner treat. Your friends and family won’t believe how delicious it is – It’s like hummingbird cake meets pineapple upside-down cake.
So what are you waiting for? This tasty pineapple coffee cake with toasted pecans recipe will become your new go-to dessert recipe in no time.
Ingredient List
Here are the ingredients you’ll need to make this delicious Pineapple Coffee Cake With Toasted Pecans Recipe:
- For the cake batter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2/3 cup butter, at room temperature and cut into cubes
- 1 egg
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
-
1 can (8 oz) crushed pineapple, drained
-
For the pecan streusel
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 2/3 cup all-purpose flour
-
4 tablespoons butter, at room temperature and cut into cubes
-
For the caramel glaze
- 1/4 cup butter
- 1/4 cup brown sugar
- Pinch of salt
- 3 tablespoons pineapple juice
The Recipe How-To
Preheat the Oven and Toast the Pecans
First, preheat your oven to 350°F. Then, toast the pecans by spreading them in a single layer on a baking sheet.
Bake the pecans for about 5-7 minutes or until they are fragrant and slightly browned. Once done, let them cool and chop them roughly.
Mix Dry Ingredients
Grab a medium bowl and mix together 2 cups of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Cream the Butter and Sugars
In a large bowl, cream 3/4 cup of unsalted butter with 1 cup of granulated sugar and 1/4 cup of brown sugar until light and fluffy.
Add one large egg, beating well after each addition. Mix in 1 teaspoon of vanilla extract and continue to beat it for one minute.
Add the Pineapple Coffee
Slowly add in the dry ingredients into the large bowl mixture alternating with 2/3 cup low-fat buttermilk, beginning and ending with flour. Beat well after each addition.
Then stir in 1 can (20 oz) crushed pineapple (drain it first) until combined.
Pour the mixture into a greased 13×9-inch baking pan. Smooth out the batter so that it is evenly distributed throughout the pan.
Make The Topping
In another small bowl, mix together chopped pecans, 1/4 cup of flour, 1/4 cup of granulated sugar, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/8 tsp salt. Mix well. Then sprinkle over top of the cake batter.
Bake Until Golden Brown
Bake the pineapple coffee cake on the center rack of the oven until it is golden brown and a cake tester inserted in the center comes out clean, approximately 30-35 minutes.
Once done, remove it from the oven and set it aside for 10 minutes before serving warm with a dusting of powdered sugar. Enjoy!
Substitutions and Variations
Looking to switch things up with this pineapple coffee cake recipe? No problem, there are plenty of substitutions and variations you can make! Here are a few ideas to get you started:
– For a nut-free version: Simply omit the pecans and swap them out for sweetened shredded coconut. Toast the coconut in the oven until golden brown before adding it to the batter.
– Gluten-free: Swap out the all-purpose flour with your favorite gluten-free flour blend. You may need to add an extra egg or some xanthan gum to help bind the ingredients together.
– Low-fat: Instead of using butter, you can use a lower fat spread or oil substitute. Additionally, swapping whole milk for low-fat buttermilk will reduce overall calorie count.
– Pineapple coconut variation: Add 1/2 cup of sweetened shredded coconut to the recipe, and replace one cup of pineapple with a chopped fresh or canned apricot.
– Hummingbird cake variation: To make this into a Hummingbird Cake, remove one cup of crushed pineapple from the recipe and replace it with mashed ripe banana. Add in 1/2 cup chopped toasted pecans and 1/2 cup flaked sweetened coconut.
Whether you’re looking for something healthier, more tropical fruity or just plain different, these substitutions and variations to the recipe will help you spice things up and inspire creativity in your kitchen.
Serving and Pairing
When it comes to serving and pairing, this pineapple coffee cake with toasted pecans is a true delight. The sweetness of the pineapples and the nutty flavors of the toasted pecans come together perfectly in this coffee cake, making it an excellent dessert option for your next gathering or brunch.
Sliced into generous portions, this coffee cake can be enjoyed on its own as a sweet treat at any time of day. Dusting the top with powdered sugar adds a touch of elegance to the presentation, making it look just as good as it tastes.
If you want to take your serving a step further, consider pairing it with a hot cup of coffee or tea. The pineapple and pecan flavors pair well with most coffee varieties, especially medium roasts. If you prefer tea, a black tea like Earl Grey or Darjeeling can add an extra layer of richness.
This pineapple coffee cake also pairs extremely well with vanilla ice cream or whipped cream as an indulgent dessert. The creamy textures balance out the tanginess of the pineapples while adding another layer of decadence.
With all these pairing options available, this cake becomes highly versatile and perfect for various events. Serve it up at brunches, dinner parties or even birthday celebrations—the possibilities are truly endless!
Make-Ahead, Storing and Reheating
One of the best things about this pineapple coffee cake recipe is that it can be made ahead of time and stored for later. This makes it an ideal dessert for any occasion where you want to save time without sacrificing flavor.
To make this cake ahead of time, simply follow the instructions as directed up until the baking part. Then, cover the unbaked cake tightly with plastic wrap and refrigerate for up to 24 hours before baking. Keep in mind that it may require additional baking time since it’s coming straight out of the fridge.
If you have leftovers or want to store the baked cake, wrap it tightly with plastic wrap and store at room temperature for up to three days. Alternatively, you can refrigerate for up to a week or freeze for up to three months. When reheating, unwrap the cake and lightly cover it with a paper towel. Then, heat in a microwave in bursts of 15 seconds until warm or use an oven at low temperature.
As far as toppings go, this cake is delicious on its own but can be served alongside whipped cream and a sprinkle of powdered sugar or as-is with your favorite cup of coffee brewed from fresh roasted coffee beans. This way, you get not only your sweetness fix but a delicious taste of freshly baked toasted pecans with sweet pineapple crumbles realness all in one bite!
Tips for Perfect Results
Achieving a perfect pineapple coffee cake with toasted pecans can be a delightful experience. As a barista, I have some tips that can help you achieve the desired outcome when making this recipe.
Firstly, ensure you measure all the ingredients accurately to prevent the cake from turning out too dry or too moist. Using a kitchen scale is better than using measuring cups as it will provide an accurate measurement of the ingredients.
Secondly, use low-fat buttermilk instead of regular milk to create a lighter texture for your cake. You can also substitute sour cream for buttermilk if you don’t have it on hand.
Thirdly, toast the pecans before using them to add flavor to your cake. Toasting brings out their natural oils and enhances their nutty flavor, which makes them perfect for this recipe. Just place them in a preheated oven at 350°F for about 8-10 minutes.
Fourthly, sift your flour before using it to ensure there are no lumps. This will give your cake a smoother texture.
Fifthly, allow the cake to cool down completely before adding any toppings like powdered sugar or caramel glaze. This will prevent the toppings from melting and running down the sides of the cake.
Lastly, cover the cake with foil during baking to avoid overbrowning of the edges and ensure proper heating of the center. Also, do not overmix as that may cause gluten formation and affect the texture of your cake.
By following these tips, you can achieve impeccable results every time you make this indulgent pineapple coffee cake with toasted pecans. Enjoy!
Bottom Line
In conclusion, this Pineapple Coffee Cake with Toasted Pecans recipe is a perfect fusion of fruity and nutty flavors that you’ll ever taste. The combination of the moist cake, sweet pineapple, and crunchy pecans creates an incredible balance of texture and flavor that will leave your taste buds wanting more.
With its versatile ingredients, this recipe can be made to suit any gathering or occasion. Whether it’s a casual brunch with friends or a family dinner, this cake can be tweaked to fit every mood and event.
I invite you to try out this delicious recipe and make it a part of your food repertoire. It is easy to make, and the results are both impressive and sure to impress your guests. Trust me; you won’t go wrong with this scrumptious coffee cake recipe!
Pineapple Coffee Cake With Toasted Pecans Recipe
Ingredients
- cooking spray
- 1 (8 ounce) can crushed pineapple in juice, undrained
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup low-fat buttermilk
- 2 tablespoons chopped pecans, toasted
- 1/2 cup sifted powdered sugar
Instructions
- Preheat oven to 350°.
- Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
- Drain pineapple in a colander over a bowl, reserving 1 tablespoon juice.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
- Combine granulated sugar, butter, vanilla, and egg in a large bowl; beat with a mixer at medium speed until well blended.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in pineapple and pecans. Pour batter into prepared pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper. Combine powdered sugar and reserved 1 tablespoon juice, stirring with a whisk; drizzle over cake.