Get ready to transform your ordinary coffee break into a tropical paradise with this mouthwatering Pineapple Swirl Coffee Cake! Imagine sinking your teeth into a tender, buttery cake that bursts with sweet, tangy pineapple and a warm hint of cinnamon. This isn't just another coffee cake - it's a slice of pure breakfast bliss that will have your family and friends begging for seconds. Whether you're looking to impress weekend brunch guests or treat yourself to a luxurious morning indulgence, this recipe promises to be your new go-to dessert that's surprisingly easy to make!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 can (8 oz) crushed pineapple, drained
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan with butter or cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix on low speed until just combined, being careful not to overmix.
- Drain the crushed pineapple thoroughly, pressing out excess liquid to prevent the cake from becoming too wet.
- Fold the drained crushed pineapple into the batter, distributing it evenly.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Sprinkle the cinnamon evenly over the top of the batter, creating a light swirl effect with a knife if desired.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into squares and serve. Optional: dust with powdered sugar or add a light glaze if desired.
Tips
- Drain the Pineapple Thoroughly: Make sure to press out as much liquid as possible from the crushed pineapple to prevent a soggy cake.
- Room Temperature Ingredients: Allow butter, eggs, and sour cream to come to room temperature before mixing for a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Cinnamon Swirl Technique: For a beautiful presentation, use the tip of a knife to create gentle swirls of cinnamon across the top of the batter.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to prevent it from breaking apart.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
