 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Moist and fruity, this coffee cake combines pineapple bits with coconut and a hint of honey. It's a wonderful choice for brunch, as an afternoon treat with tea or even after dinner with coffee.Janice Whalen, Baldwinville, Massachusetts Ingredients:
1 can (8 ounces) crushed pineapple |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground mace |
1 egg, beaten |
1/4 cup canola oil |
1/4 cup milk |
3 tablespoons butter, softened |
1/3 cup honey |
1/2 cup crushed cornflakes |
1/4 cup flaked coconut |
Directions:
1. 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.
2. 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.
3. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack. Yield: 8 servings.
|
|