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Wednesday, September 14, 2011

Pineapple Breakfast Cake

This is one of my families favorite breakfast cakes. It's so moist and full of flavor that everyone just gobbled it right down. Its not crumbly at all. It's one of those breakfast's that your family will beg you to make again and again.

Pineapple Coffee Cake
4 c. flour
1 c. sugar
2 T. baking powder (yes, that is 2 TABLEspoons)
2 t. baking soda
1 t. salt
2 egg
2 c. vanilla yogurt
1 c. oil
2 t. vanilla
1 1/2 c. crushed pineapple, DRAINED VERY WELL!

3/4 c. flour
1/2 c. sugar
1/2. c. butter
1/2 c. chopped walnuts

In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredient to the dry ingredient and mix until blended. Fold in the WELL DRAINED pineapple. Spray 9x13 cake pan with pan coating. Pour prepared cake batter into pan.

Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly. Add chopped nuts and mix well. Sprinkle evenly over cake batter.

Bake breakfast cake for 40-45 minutes OR until middle is set and cake is lightly browned. Allow cake to cool for 10 minutes before serving.


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