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Pineapple Coffee Cake

September/October 2008, April 1998

Your rating: None Average: 3.7 (103 votes)

Nonfat plain yogurt stands in for sour cream to add moisture and tenderness to this lightened-up pineapple coffee cake. Best of all, you can mix the batter and have this wholesome breakfast treat in the oven in under 15 minutes—that's healthy in a hurry.



READER'S COMMENT:
"Will definitely not make this again. I added cinnamon based on other reviewers' comments, but this was still fairly flavorless and the pineapple would have been better raw. "
Pineapple Coffee Cake

10 Reviews for Pineapple Coffee Cake

11/06/2010
Anonymous

Will definitely not make this again. I added cinnamon based on other reviewers' comments, but this was still fairly flavorless and the pineapple would have been better raw.

Comments
10/16/2010

Based on other reviews, I did make some changes. I added 1 tsp cinnamon, and 1/4 tsp each of cloves, ginger and nutmeg to my dry ingredients. Also, I used all whole wheat flour, added 1/3 cup wheat bran for extra nutrition, subbed the oil for 1/2 cup unsweetened applesauce, added a mashed extra small banana to the wet ingredients, subbed 1/3 cup brown sugar for the 1/2 cup white. Instead of using pineapple chunks I used two small cans of pineapple tidbits well drained of their juice. Before I added the topping I put a half cup of frozen blueberries over the batter, and I added 1/2 cup unsweetened coconut and an additional 1/4 cup chopped nuts (walnut, not pecan, it's what I had) to the topping mix. This, of course, varies greatly from the original recipe, but this is one of those that's meant to be adaptable, in my opinion. Anyway, it turned out delicious!

Comments
07/22/2010
Anonymous

We loved this cake i used wholewheat flour and corn starch.... i replaced yogurt for buttermilk.. had no yogurt. it turned out great! Did use fresh pineapple about 1 1/2 to 2 cups of it! Yammy!! It turned out better then the picture! Fluffy cake with heavy delicious pineapple in it!

Comments
01/17/2010
Anonymous

This is a good coffee cake but not great or awesome. It is a good way to incorporate some fresh fruit into a diet if you are not a fruit lover. I added 1/4 C. sugar and used 1/4 C Vermont Maple syrup for the 1/2 C. sugar the recipe called for. This improved the flavor and gave it a richer denser texture. Would be good with some additions of coconut or even marchino cherries for additional tropical flavor. For winter, the maple syrup is a great substitute.

Comments
11/23/2009
Anonymous

We found this a bit blah. Not bad just not great. I used fresh pineapple that was wonderful but the cake is just okay. Maybe some cinnamon.....? Won't make this one again. (It does look just like the picture.)

Comments (1)

5 comments

Anonymous wrote 1 year 17 weeks ago

I used a ratio of 25% whole

I used a ratio of 25% whole wheat flour and 75% all purpose flour. The recipe is okay.

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