Pineapple Streusel Coffee Cake Recipes

Steps:

• Heat oven to 350. Grease and flour bottom only of a 9 x 13 pan.
• Make Streusel topping: Mix all ingredients except almonds until combined. Stir in almonds.
• Drain pineapple, reserving 2/3 cup juice.
• Mix flour, sugar, butter, yogurt, baking powder, salt, baking soda, eggs and 2/3 cup pineapple juice in a large bowl with a spoon. Spread in greased and floured pan. Sprinkle with pineapple and streusel topping.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

Steps:

• Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
• In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
• Bake 18 to 22 minutes or until golden brown.

Steps:

• Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
• for STREUSEL:.
• combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
• for CAKE:.
• combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Sprinkle with streusel. Swirl with knife.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool in pan 25 minutes. Invert onto serving place.
• for GLAZE:.
• combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.

Steps:

• Cream sugar with butter.
• Sift flour and baking powder.
• Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
• Spread in 9x13 pan.
• Cover with well-drained pineapple.
• Mix topping ingredients till crumbly and sprinkle over pineapple.
• Bake at 350° for 1 hour.