PINEAPPLE COFFEE CAKE

By RoketJSquerl

Ingredients

• 1 can of crushed pineapple in syrup (20 oz.) drained & syrup reserved
• 3 cups all-purpose flour
• 1 cup light brown sugar, firmly packed
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1 cup salted butter, softened
• 2 large eggs
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• Optional - maraschino cherries, chopped nuts, shredded coconut

Details

Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from craftycookingmama.com

Preparation

Step 1

Instructions
Preheat oven to 350°F. Spray or grease & flour a 13"x9" baking dish.
In a large mixing bowl, whisk together flour, brown & white sugar, cinnamon, baking powder, baking soda, nutmeg and cloves.
Cut in butter (with a pastry blender) until mixture is pea sized crumbled.
Set aside 1 cup crumb mixture.
Add ¼ cup reserved pineapple syrup, eggs, buttermilk and vanilla extract to mixing bowl. Mix until combined.
Stir in crushed pineapple until combined. Any optional ingredients can be stirred in here or sprinkled on top.
Pour cake mixture into prepped 13"x9" baking dish. Sprinkle with 1 cup reserved crumb mixture.
Bake until toothpick inserted in center of cake comes out clean, about 45-50 minutes.
Cool on wire rack. Cake can be served warm or cold.
Cover and enjoy cake within a day or two.

Instructions