Pineapple Almond Coffeecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a lovely and very tasty coffeecake that I obtained several years ago from a Sunday School classmate who was a fantastic baker and cook. She would bring this to Sunday School on occasion and we always devoured it like there was no tomorrow. Read more . Enjoy Ingredients:
1/3 cup finely chopped almonds |
1 cup granulated sugar |
1/2 cup butter softened |
1/2 cup milk |
1/2 teaspoon almond extract |
15 ounces ricotta cheese |
2 eggs |
2-1/2 cups all purpose flour |
1 cup dried pineapple chopped |
1 cup chopped almonds toasted |
3 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350 then grease a tube pan.
2. Coat pan with 1/3 cup finely chopped almonds.
3. Beat sugar, butter, milk, extract, cheese and eggs in large bowl on low until blended.
4. Beat on medium speed 2 minutes scraping bowl occasionally.
5. Beat in remaining ingredients then spread in pan and bake 60 minutes.
6. Cool 20 minutes then remove from pan and place on wire rack.
7. Sprinkle with powdered sugar and serve warm or at room temperature.
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