Pineapple Coffee Cake

From EatingWell: September/October 2008, April 1998

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. "

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8 Reviews for Pineapple Coffee Cake

11/29/2012

Anonymous

1 tablespoon of baking powder?!

I am a semi professional baker. I usually give recipes the benefit of my doubt for their first try, especially from a trusted site like eatingwell. That being said, I triple checked the quantity of baking powder before proceeding. Is it supposed to be 1 teaspoon??

The cake tastes like eatingwell's other muffin/quick bread recipes. I did add some cinnamon, and used brown sugar. The flavor is pretty good. I do think some maple extract would be nice next time. I also added unsweetened coconut to the topping, instead of pecans.

There is a distinct taste of baking powder, though. Do try 1 tsp instead of tbsp. i think this is why my cake fell!

Pros: Good base recipe

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12/12/2011

Anonymous

Recommends this recipe

I made this and took it to work, everyone loved it especially me!!!!!!

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01/16/2011

couponsaver78

Recommends this recipe

Awesome cake

It turned out delicious. I did use some unsweetened coconut and cardamom powder for extra spice.Also I used 1/2 Splenda and 2 Tbsp of honey instead of 1/2 cup sugar and 2Tbsp brown sugar for the topping with pecans.

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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.

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10/16/2010

pushbuttonkitty

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!

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