Quick and easy snack cake. This pineapple coffee cake features vanilla cake batter layered with cinnamon sugar spiced pineapples and almond crumb topping.
Coffee cake. Its name is a bit misleading.
Coffee cake doesn’t necessarily have coffee in it. Rather, it’s a snack cake that is often served with coffee (or tea).
In that respect, coffee cake is a very broad category that encompasses a variety of different baked goods.
Pineapple Coffee Cake
Here’s an easy cake with a tropical twist. Pineapple coffee cake!
Enjoy this cake with coffee, tea, or coconut ice cream!
The coffee cake is comprised of a thick vanilla cake batter with spiced pineapples and finished with a layer of almond crumb topping.
This is a great way to use fresh pineapples that are either past their prime or aren’t very sweet to snack on.
Fear not if you don’t have access to fresh pineapple. This recipe is just as good made with canned pineapples.
I suggest “sliced pineapples” or “pineapple chunks” in 100% pineapple juice.
NOTE: Stay away from canned pineapple in heavy syrup. That variety is way too sweet for this cake.
This pineapple coffee cake will be crumbly and fragile directly from the oven. Allow the cake to cool in the pan for about 15 minutes before unmolding and slicing.
The cake will be much easier to slice and serve once it has cooled to room temperature.
Reheat the sliced cakes as desired. Because this cake contains moist fruit, I suggest storing leftovers in the fridge.
Pineapple Coffee Cake
- ½ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temp
- 2 teaspoon pure vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup whole milk, room temp
- 2 cup fresh pineapple chunks
- 2 Tablespoon brown sugar, packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon kosher salt
- ⅓ cup all-purpose flour
- 2 teaspoon turbinado sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoon unsalted butter, cold
- ½ cup sliced almonds
- Preheat oven to 350°F. Line 9-inch square baking pan with parchment paper, allowing parchment to run up the sides and slightly over the pan. Grease with cooking spray or butter and set aside.
- CAKE: In a large mixing bowl, cream together butter and sugar until smooth. Add eggs and vanilla. Scrape down bowl as needed. Mix until thoroughly incorporated.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half of flour mixture into mixing bowl. Stir to combine. Add milk and mix together. Add remaining flour mixture and continue to mix until there are no longer any dry streaks of flour. Batter will be thick.
- PINEAPPLE: Toss pineapples in sugar, cinnamon, and salt. Set aside.
- TOPPING: Whisk together flour, sugar, cinnamon, and salt. Using two forks cut cold butter into dry ingredients until mixture resembles coarse sand. Toss in sliced almonds. Set aside.
- ASSEMBLY: Spread ⅔ of cake batter into prepared baking pan. Spread pineapple mixture (including any expelled juices) on top. Dollop remaining 1/3 batter on top. Spread into an even layer. Add crumb topping all over.
- Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 15 minutes before unmolding from pan. Dust with sifted powdered sugar before slicing and serving.
- Cake will be easier to slice when cooled to room temperature.
- Store leftover cake in an airtight container in the fridge. Reheat in microwave or toaster over. Alternatively, allow to sit at room temperature until no longer cold.
- I do not recommend using frozen pineapple chunks.
- Canned pineapples: I suggest using “pineapple slices” or “pineapple chunks” in “100% pineapple juice.” Strain pineapple from juices before using. DO NOT USE canned pineapples in heavy syrup.