DDJ-- Pineapple Coffee Cake, 04-05-12
Apr 05, 2012 20:51 PDT
Dessert du Jour 04-05-12
US Library of Congress ISSN: 1533-0966
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Pineapple Coffee Cake with Toasted Pecans
1 (8-ounce) can crushed pineapple in juice, undrained
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/2 cup low-fat buttermilk
2 tablespoons chopped pecans, toasted
1/2 cup sifted powdered sugar
Preheat oven to 350F.
Coat a 9-inch round cake pan with cooking spray; line bottom with wax
paper. Coat wax paper with cooking spray.
Drain pineapple in a colander over a bowl, reserving 1 tablespoon juice.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, baking powder, baking soda, and salt in a bowl, stirring with a
whisk. Combine granulated sugar, butter, vanilla, and egg in a large
bowl; beat with a mixer at medium speed until well blended. Add flour
mixture and buttermilk alternately to sugar mixture, beginning and
ending with flour mixture. Stir in pineapple and pecans. Pour batter
into prepared pan.
Bake at 350F for 30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
Carefully peel off wax paper. Combine powdered sugar and reserved 1
tablespoon juice, stirring with a whisk; drizzle over cake. Makes 12
Amount per serving
Calories from fat: 27%
Saturated fat: 2.7g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.5g
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