Pineapple Coffee Cake made without a mixer!

Print the recipe here: https://www.dimitrasdishes.com/pineapple-coffee-cake/

Ingredients
1 and 1/2 pounds canned pineapple rings, drained
6 ounces unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 eggs at room temperature
1 and 2/3 cup (238g) all-purpose flour
1 and 1/2 teaspoon baking powder
zest of half of a lemon
1/2 cup Greek yogurt
For the Crumb Topping:
4 oz (113g) unsalted butter, melted
2/3 cup (150g) granulated sugar
zest of a lemon
pinch of salt
Instructions
Preheat the oven to 350 F, 180 C. Grease a 9-inch round springform pan with butter.

Combine all of the crumb topping ingredients together in a bowl and mix to combine. Chill in the freezer while the batter is prepared.

Combine the flour, baking powder, and lemon zest in a bowl and whisk together.

In a large mixing bowl combine the butter, sugar, vanilla, and almond extract. Whisk together until combined. Add the eggs and whisk together until smooth. Add the flour and whisk until combined.

Reserve 6 pineapple rings for the top of the cake and chop the remaining rings into about 1-inch chunks. Add the chopped pineapple to the cake and using a spatula fold it into the batter.

Spread the batter into the prepared pan and top with the pineapple rings.

Break up the crumb topping with a fork. If it has not set chill it in the freezer for 5 additional minutes.

Spread the crumb topping over the pineapple rings and bake on the center rack of the oven for 50-60 minutes. Careful not to over-bake or the cake will dry out.

Cool completely at room temperature and then transfer the cake to a serving platter. Serve with coffee! Kali Orexi!


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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