PINEAPPLE COFFEE CAKE

 For our special Saturday morning treat a few days ago, I made this Pineapple Coffee Cake. It was bigger than I usually prepare for just the two of us, but since our Handyman Jay was coming over to remove our old water heater and install a new one, I knew he would want some. As it was, I gave him a wide strip all the way across the pan to take home to share with his daughter. He said she might not get any, but I'm sure he was just kidding. 

It is a specialty at the Rogers House in Lincoln, Nebraska. I'm not sure it is still open as it didn't come up when I googled it, but it was listed in my The American Country Inn and Bed & Breakfast Cookbook. I chose it because I had most of a can of crushed pineapple left from another recipe that didn't turn out very well.

(If you have little ones, they will love watching what happens to the sour cream after you add the baking soda.)

For a Printable Copy of the Recipe only click here.

PINEAPPLE COFFEE CAKE

1/2     cup butter (1 stick), softened

1        cup brown sugar sugar, firmly packed

2        eggs

1        teaspoon baking soda

1        cup sour cream

2        cups flour

1/4     teaspoon salt

1        teaspoon baking powder

1        teaspoon vanilla extract

1        cup drained crushed pineapple

     *     *     *

1/4     cup sugar

1/3     cup brown sugar, firmly packed

1/2     cup chopped walnuts

1/4     teaspoon cinnamon

1/4     teaspoon nutmeg

Preheat oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Prepare the batter by creaming together the butter and brown sugar.

Add the eggs and beat well.

Combine the soda with the sour cream.

Mix together the flour, salt, and baking powder with a whisk.

Add flour mixture and

the sour cream mixture alternately beginning and ending with the flour mixture.

Add the vanilla and mix well. (Make sure you scrape the sides of the bowl often.)

Stir in the crushed pineapple.

Spread batter in the prepared pan.

Make a topping by combining the sugar, brown sugar, walnuts, cinnamon, and nutmeg.

Sprinkle the topping over the batter.

Bake for 25 to 30 minutes.

(I added a powdered sugar/milk glaze and drizzled over the top of it.)