Pineapple Cinnamon Coffee CakePrint Category Pineapple Thematic Stove Desserts Source www.oeuf.ca Evaluation
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- 175 mL (1/1 cup) brown sugar
- 175 mL (1/1 cup) chopped walnuts
- 75 mL (1/3 cup) all purpose flour
- 7 mL (1-1/2 tsp) ground cinnamon
- 50 mL (1/4 cup) butter or margarine
- 1 can (1 can) 19-oz (540 mL) crushed pineapple
- 550 mL (2-1/4 cups) all purpose flour
- 15 mL (1 tbsp) grated lemon rind
- 7 mL (11/2 tsp) baking powder
- 3 mL (1/1 tsp) baking soda
- 2 mL (1/2 tsp) salt
- 125 mL (1/2 cup) butter or margarine
- 250 mL (1 cup) sugar
- 3 eggs
- 250 mL (1 cup) sour cream
- In small bowl combine brown sugar, walnuts, flour and cinnamon. Cut in butter or margarine until crumbly. Set aside.
- Drain pineapple in a sieve, pressing with a spoon on top of fruit to drain excess juice; set pineapple aside. Reserve pineapple juice for another use.
- On waxed paper, combine flour, lemon rind, baking powder, baking soda and salt. In medium bowl, cream butter or margarine with sugar until well mixed. Add eggs, one at a time, beatingwell after each addition. Stir in dry ingredients
- alternately with sour cream. Spread half the batter in a greased and floured 10-inch (25 cm) square baking pan or 13 x 9-inch (34 x 22 cm) baking pan. Sprinkle half the cinnamon topping over batter. Spread remaining batter on top. Spoon pineapple evenly over batter. Sprinkle with remaining cinnamon topping.
- Bake in a 350°F (180°C) oven until toothpick inserted in centre comes out clean, about 50 minutes. Serve warm.
Substitute 1 - 19-oz (540 mL) can blueberry, cherry, raspberry or apple pie filling for crushed pineapple. Or substitute 4 medium apples, peeled, cored and thinly sliced; arrange slices over batter, overlapping slightly. Sprinkle with remaining cinnamon topping and bake as directed.