This pineapple coffee cake recipe is a twist on traditional pineapple upside down cake. It's so rich and delicious, it practically demands a good cup of coffee to go with it. It's very dense, much more so than a typical upside down cake. The sour cream gives it great texture, and the pineapple juice really brightens up the flavors.
Pineapple Coffee Cake
- 1 can pineapple rings - 20 oz juice reserved
- 3 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground allspice
- 1 cup sour cream
- 1 cup pineapple juice - reserved from can
- 1 cup brown sugar
- 1 cup butter - room temperature, divided
- 1 cup sugar
- 4 large eggs
- 2 tsp vanilla extract
- Preheat oven to 350 F (175 C) and grease a 10 inch regular or springform pan. (if using a springform, wrap a ring of aluminum foil around the bottom to prevent leaking)
- Remove the pineapple rings from their can and set aside to drain, reserving their juice.
- In a medium bowl, sift together the flour, baking powder, salt, cinnamon and allspice then set aside.
- Whisk the sour cream and the reserved pineapple liquid together until combined and set aside.
- In a small saucepan over medium heat, bring the brown sugar and ⅓ cup (75 g) butter to a boil, then pour into the bottom of the springform pan.
- Arrange the pineapple rings neatly on top of the caramel sauce in the bottom of the pan.
- In a large bowl, cream the remaining ⅔ cup (150 g) butter with the sugar until light and fluffy, about 3 - 5 minutes. Add the eggs, one at a time, mixing well after each one, then stir in the vanilla.
- Mix in the flour mixture in two additions, alternating with the sour cream and juice mixture.
- Pour the batter into the pan over the pineapples and bake for about 90 minutes, or until a toothpick test comes back clean. (after about 1 hour, check about every 10 minutes - if it starts browning too much on top, cover with a foil tent)
- Allow to cool on a wire rack for about 15 minutes before carefully inverting over a serving dish. (if you used a springform pan, remove the ring after you invert the cake over your serving dish - if your cake rises too much in the center, just use a sharp knife to slice off the mound before inverting it so it will lay flat)