Pineapple-Nut Coffee Cake
A moist, flavorful coffee cake featuring pineapple and crunchy pecan topping, perfect for brunch or dessert, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Combine flour, sugar, salt, baking soda, crushed pineapple, and beaten eggs in a mixing bowl.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- In a small bowl, combine brown sugar and chopped pecans.
- Sprinkle the brown sugar and pecan mixture evenly over the batter.
- Preheat the oven to 350°F (175°C).
- Bake for 40 minutes or until the cake is lightly browned.
- Cool the cake for 5 minutes after baking.
- Pour whipped cream over the warm cake before serving, if desired.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you don’t have crushed pineapple, fresh pineapple can be finely chopped and used instead. You can also substitute walnuts for pecans if desired. To enhance flavor, add a teaspoon of vanilla extract to the batter. This cake can be made a day ahead, allowing flavors to meld beautifully.
Serving Suggestions
Serve this delicious Pineapple-Nut Coffee Cake warm, drizzled with whipped cream for an extra indulgence. It pairs beautifully with a cup of coffee or tea, making it perfect for brunch or afternoon gatherings. For a delightful twist, serve alongside a scoop of vanilla ice cream, enhancing the tropical flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to reheat, place individual slices in the microwave for 15-20 seconds or warm in a preheated oven at 300°F (150°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple-Nut Coffee Cake contains roughly 386 calories, with 5g protein, 26g carbohydrates, and 31g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (18% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 583mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make this cake a day in advance. Allow it to cool completely, then cover it tightly and store at room temperature. The flavors will deepen overnight, and you can serve it chilled or at room temperature the next day.
Is it possible to freeze the Pineapple-Nut Coffee Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and reheat if desired for a fresh taste.
Can I use other nuts in this recipe?
Yes, you can substitute other nuts such as walnuts or almonds if you prefer. Just ensure they are chopped and mixed in the same way as the pecans. This flexibility allows you to customize the cake to your taste or dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).