Best 9 Pineapple Sour Cream Coffee Cake Recipes

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

PINEAPPLE SOUR CREAM COFFEE CAKE RECIPE - (3.9/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Mix together sugar, butter, sour cream, eggs and vanilla. Then mix in the flour, baking soda, baking powder, and pineapple (or apples). 3. Grease a 9 x 13 glass baking dish. Spread mixture in dish. 4. In a food processor, combine brown sugar and walnuts and process untill well mixed. Sprinkle the sugar/nuts mixture all over the top of the batter. 5. Bake at 350 degrees for 40-50 minutes. 6. Cool, cut and Enjoy :)

PINEAPPLE COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9" baking pan.
• Prepare the cake batter, by creaming together the margarine, and 1 cup brown sugar; add in the eggs, and beat well.
• In a small bowl, combine the baking soda with the sour cream.
• Mix the flour, salt and baking powder; add alternately to the margarine mixture, with the sour cream mixture.
• Add in the vanilla; mix well.
• Pour half of the batter into prepared baking pan.
• Spread the drained pineapple over the cake batter in the pan.
• Top with the remaining cake batter.
• Prepare the topping: Combine the 1/4 cup sugar, 1/3 cup brown sugar, walnuts, cinnamon and nutmeg.
• Sprinkle the topping over the cake batter.
• Bake for 25-30 minutes, or until the cake tests done.

RUM-GLAZED PINEAPPLE COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the pineapple preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and rum in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
• Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
• Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
• Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
• Fold in pineapple, and scrape batter into prepared pan.
• Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
• Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
• Let cool in pan on a wire rack for 20 minutes.
• Cut into squares and serve warm.

PINEAPPLE COFFEE CAKE

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. In a large bowl, combine the flour, sugar, baking powder, salt and mace. In a small bowl, combine the egg, oil, milk and reserved pineapple juice. Stir into dry ingredients just until moistened., Transfer to a greased 9-in. round baking pan. In a small bowl, beat butter and honey until well blended. Fold in the cornflakes, coconut and reserved pineapple. Gently spread over batter., Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack.

SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup bundt cake pan. Make Fruit-Nut Filling; set aside. Mix flour, baking powder, baking soda and salt; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time. Beat in sour cream, vanilla and almond extract until blended. Gradually beat in flour mixture until blended. Spoon 3 cups batter into pan. Spoon filling over batter to within 1/2 inch of edge. Spoon remaining batter over filling.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool 20 minutes longer before glazing. Drizzle Almond Powdered Sugar Glaze over cake. Serve warm or cool. Note: Surprise family and friends and bake this cake in a bundt pan with a newer shape, available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for bundt to find shapes beyond the classic.

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.