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
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.Print Pin Rate Share
Servings: 10 Servings
- 1 can pineapple rings - 20 oz juice reserved
- 3 ½ cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon 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 teaspoon 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)
Calories: 458kcal | Carbohydrates: 89g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 282mg | Potassium: 275mg | Fiber: 2g | Sugar: 54g | Vitamin A: 322IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 3mg
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I tried to make this..lol Followed directions to a T. It turned out like a very THiCK pie crust smothered in butter and brown sugar! It was terrible! Dense is not the word for it..lol #elliemaecake
Didn't like this at all....this is a quick bread, like a banana bread, not a cake. Very dense, not light. Was very disappointing!
Theresa I. Wright
MY FAVORITE CAKE
How would you make this if you used fresh pineapple instead? Have to get pineapple juice to act as liquid from can? I avoid canned pineapple because of toxic aluminum levels (the acid in the pineapple really eats at the can).