Pineapple Coffee Cake

5 from 1 vote

Quick and easy snack cake featuring layers of vanilla cake batter with cinnamon spiced pineapples and an almond crumb topping. This recipe brings bakery-quality results to your home kitchen!

Yield: 9-inch square pan

Prep Time10

Cook Time40

Total Time50

Course: Dessert, Snack

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Vanilla Cake:

½ cup unsalted butter (113 g) softened
⅔ cup granulated sugar (135 g)
2 large eggs room temp
2 teaspoon pure vanilla extract
1 ⅔ cup all-purpose flour (218 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup milk room temp (whole or 2%)

Spiced Pineapples:

2 cup fresh pineapple chunks (340 g)
2 Tablespoon brown sugar (25 g) packed
1 Tablespoon ground cinnamon
⅛ teaspoon kosher salt

Almond Topping:

⅓ cup all-purpose flour (45 g)
1 Tablespoon turbinado sugar (11 g)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 Tablespoon unsalted butter (28 g) cold
½ cup sliced almonds (43 g)

Instructions

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.

Notes

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.

Nutrition