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Quick Pineapple Coffee Cake 1 1/2 cup of sifted all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
2 tablespoons of sugar
1 egg
1/2 cup of milk
1/3 cup of shortening, melted
1/3 cup of crushed pineapple, well drained
2 tablespoons of honey
1 tablespoon of butter, melted
3 tablespoons of chopped pecans |
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Sift together the flour, baking powder, salt and sugar. Beat egg. Add the milk and cooled shortening. Pour into flour mixture, stir only until dry ingredients are moistened. Turn into greased and floured 8 inch round layer cake pan. Mix pineapple, honey and butter together. Spoon pineapple topping over batter. Sprinkle nuts on top. Bake in a preheated 400ºF. oven for 30 minutes. Serve warm. Pineapple Coffee Cake
CAKE:
1 cup of corn oil
1 cup of granulated sugar
4 eggs
1 teaspoon of vanilla
2 1/4 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Pinch of salt
FILLING:
1 large can of crushed pineapple in heavy syrup
1/2 cup of granulated sugar
3 tablespoons of cornstarch
Filling: Combine ingredients, heating until bubbly. Set aside. Cake: Beat together oil, sugar. Add eggs, then vanilla. Sift dry ingredients twice. Add a little at a time to the egg mixture. Put 3/4 into a 9 x 13 inch pan, then the pineapple mixture, then place remaining dough on top. Bake at 325-350ºF. for 30 minutes. |
