Sour Cream Pineapple Coffee Cake
A moist, flavorful coffee cake with pineapple and sour cream, topped with a sweet glaze and almonds, perfect for brunch or dessert gatherings.
Ingredients
Instructions
- Cream together butter, sugar, eggs, and vanilla.
- Add flour, baking powder, pineapple juice, crushed pineapple, and sour cream; mix well.
- Pour the batter into a well-greased tube pan.
- Bake at 350°F (175°C) for 55-60 minutes.
- Cool in the pan for 10 minutes.
- Remove from pan and drizzle with a mixture of powdered sugar and pineapple juice.
- Sprinkle with almonds before serving.
Tips & Substitutions
For an extra moist cake, ensure your sour cream is at room temperature before mixing. You can substitute the crushed pineapple with finely chopped fresh pineapple or use canned peach slices for a different twist. If you want a nut-free version, skip the almonds or use sunflower seeds instead. Remember to check the cake with a toothpick to avoid overbaking.
Serving Suggestions
Serve warm or at room temperature, drizzled with the powdered sugar and pineapple juice glaze. This cake pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. Consider serving it alongside a fresh fruit salad or a scoop of vanilla ice cream for a delightful dessert experience.
Storage & Reheating
Store leftover Sour Cream Pineapple Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for 10-15 seconds or warm in an oven set to 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pineapple Coffee Cake contains roughly 599 calories, with 9g protein, 64g carbohydrates, and 33g fat. It is a good source of protein (19% of the Daily Value), vitamin C (19% of the Daily Value), and calcium (18% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 prepare this cake a day in advance. Just make sure to store it properly to maintain its moisture. You can also freeze it for up to two months. Thaw it overnight in the refrigerator before serving.
What can I use instead of sour cream?
If you don't have sour cream, you can use plain Greek yogurt as a substitute. It will provide a similar tangy flavor and moistness. Alternatively, a mixture of milk and vinegar or lemon juice can also mimic sour cream.
Is it possible to make this gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is gluten-free as well, and check all other ingredients for gluten content.
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).