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Raised Pineapple Coffee Cake
Ingredients
2 cans (8-1/4 oz. each) sliced pineapple
1/3 cup syrup from pineapple
1 pkg. active dry yeast
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. almond extract
2 eggs
2-1/4 cups sifted flour
1/3 cup soft butter or margarine
8 maraschino cherries
Directions
Drain pineapple, reserving 1/3 cup plus 1 tablespoon syrup for Pan Coating.
Heat 1/3 cup syrup in a saucepan until lukewarm. Pour into a small mixer bowl, add yeast and stir until dissolved. Add sugar, salt and almond extract. Beat in eggs and half of the flour until smooth. Add butter and remaining flour and mix until flour is moistened, about 3 minutes at low speed. Cover and let rise in a warm place until doubled in bulk, about 1-1/2 hours. When dough has almost risen prepare Pan Coating.
Arrange pineapple slices in the Pan Coating and place a cherry in each. Stir dough down and spoon over the pineapple in an even layer. Let rise again until doubled, about 45 to 60 minutes. Bake at 375 degrees for 25 to 30 minutes. Let stand in baking pan for 5 minutes, then invert over serving dish. Rest pan over the serving dish for a few minutes to drain syrup.
Pan Coating
Ingredients
1/3 cup butter
1/2 cup brown sugar
1/4 tsp. mace
1 tbsp. syrup from pineapple
1/3 cup flaked coconut
Directions
Melt butter and turn into baking dish. Stir in brown sugar, mace, one tablespoon syrup from pineapple and flaked coconut.