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Yummy Crumble

A Blog For Delicious Recipes, Cozy Home Finds, and Mom Life

Pineapple Coffee Cake with Raspberry Glaze

January 21, 2015

Pineapple Coffee Cake with Raspberry Glaze - www.yummycrumble.comWarm up your winter mornings with this tropical inspired Pineapple Coffee Cake with Raspberry Glaze.  Moist cake full of pineapple, topped with crunchy cinnamon sugar streusal.  A tart fresh raspberry glaze gives it a burst of berry flavor.

Pineapple Coffee Cake with Raspberry Glaze - www.yummycrumble.comI don’t want to jinx things, but Oliver my four year old has been quite well behaved lately.  It’s almost suspicious.  I’m guessing it has something to do with the “rainbow” chart at his preschool.  If you make good decisions (not biting or scratching.  What are they, cats?) your name will get moved to the color blue or purple.  You don’t want red.  Red is bad.   If you stay in the “good zone”, at the end of the week you get a treat.  Kids have it so good don’t they?  At what other time in your life do you get rewarded for not biting someone or using potty words.  And they get treats!  Treats people.  For being good little humans.

Pineapple Coffee Cake with Raspberry Glaze - www.yummycrumble.comWell I know what treat I would pick at the end of the week.  This Pineapple Coffee Cake!  It’s super moist because of the bits of crushed pineapple throughout and has the perfect amount of crumb.  Its the same batter I used in my Pineapple Dole Whip Cupcakes.  The crunchy cinnamon sugar topping is a perfect contrast to the moist cake, and the raspberry glaze gives it the perfect hint of tart berry flavor.  I’ve come to the conclusion that cinnamon constitutes it as a breakfast food.  So dieters, your’e semi safe.  I don’t know about you, but I wish it was morning already!

Pineapple Coffee Cake with Raspberry Glaze
Author: Kathleen Siegle
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8
Ingredients
  • 2½ cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 eggs
  • 1¾ cups sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¾ cup vanilla greek yogurt
  • 1½ cups canned crushed pineapple (drained)
  • Topping
  • 1 cup all-purpose flour
  • 1 cup light brown sugar (packed)
  • 1/2 cup butter (softened)
  • 1 tsp cinnamon
  • Raspberry Glaze
  • 1/2 cup vanilla frosting
  • 1-2 tbs raspberry preserves
  • 1-2 tbs milk
Instructions
  1. Set oven to 350 degrees F. Grease and line a 9×13 baking dish with parchment paper.
  2. In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer with the paddle attachment beat the eggs and sugar on medium speed until light and smooth.
  4. On low, mix in the vanilla and oil.
  5. Next add in yogurt and crushed pineapple until fully incorporated.
  6. Add flour mixture and mix until smooth.
  7. Pour batter into prepared dish.
  8. In a medium bowl mix together the topping ingredients. It should be the consistency of wet sand.
  9. Sprinkle topping over batter.
  10. Bake for 35-45 minutes or until an inserted toothpick comes out clean.
Notes
Adapted from [url href=”https://yummycrumble.com/pineapple-dole-whip-cupcakes/” target=”_blank” title=”pineapple dole whip cupcakes”]Pineapple Dole whip Cupcakes[/url]
3.2.2925

 Pineapple Coffee Cake with Raspberry Glaze - www.yummycrumble.com Other treats I would totally eat for breakfast:

disney pineapple dole whip cupcakes Pineapple Dole Whip Cupcakes

White Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolateWhite Chocolate Pineapple Coconut Cookie Bars Drizzled with White chocolate www.yummycrumble.comWhite Chocolate Pineapple Coconut Cookie Bars

Lemon raspberry coffee cake with basil whipped cream and sweet basil sugarLemon Raspberry Coffee Cake

Blackberry Pie Bars with homemade whipped cream and fresh blackberries - www.yummycrumble.comBlackberry Pie Bars

white chocolate raspberry mousse cupcakesWhite Chocolate Raspberry Mousse Cupcakes

cranberry bliss bar cupcakes - www.yummycrumble.comCranberry Bliss Bar Cupcakes

blueberry cornbread cupcakes with blueberry filling and lemon buttercream frostingBlueberry Cornbread Cupcakes with Lemon Buttercream Frosting

Reader Interactions

Comments

  1. Kimberly | Chic & Sugar says

    January 22, 2015 at 2:57 pm

    This looks delicious! I love pineapple and the photos look so tasty. I love the rainbow chart to encourage those good little humans!

    • Kathleen Siegle says

      January 22, 2015 at 8:49 pm

      Thank you!

  2. MaryBeth at The Thrive Blog says

    January 22, 2015 at 5:03 pm

    What a beautiful site you have here and this coffee cake would be perfect on the weekend when my friends or mom are over!

    MB

    • Kathleen Siegle says

      January 22, 2015 at 8:49 pm

      Thanks Marybeth 🙂

  3. Rachel @ Bakerita says

    January 22, 2015 at 5:33 pm

    This sounds delicious!! I never use pineapple in baking, but it sounds incredible in this coffee cake, and I love that raspberry glaze as well. Beautiful!

    • Kathleen Siegle says

      January 22, 2015 at 8:49 pm

      Thank you Rachel!

  4. Dorothy @ Crazy for Crust says

    January 22, 2015 at 10:48 pm

    I love this flavor combo, and that cake looks so moist and perfect!

    • Kathleen Siegle says

      January 23, 2015 at 1:03 pm

      Thank you Dorothy!

  5. Medha @ Whisk & Shout says

    January 22, 2015 at 11:13 pm

    This is so pretty! I need these bright flavors to get me out of my winter funk! 🙂

    • Kathleen Siegle says

      January 23, 2015 at 1:03 pm

      Thanks Medha! I wanted the pink to really pop 🙂

  6. Elizabeth @ SugarHero.com says

    January 23, 2015 at 3:40 am

    THIS is exactly what my January mornings have been needing–how did you know? 🙂 This sounds so good and so refreshing, Kathleen!

    • Kathleen Siegle says

      January 23, 2015 at 1:03 pm

      Yes! Yay for sugar highs first thing in the morning!

  7. Tori@Gringalicious.com says

    January 23, 2015 at 9:20 am

    So sweet an yummy! Love it!

    • Kathleen Siegle says

      January 23, 2015 at 1:02 pm

      Thank you so much Tori!

  8. Denise says

    January 30, 2015 at 11:25 am

    Looking forward to trying this. One question about the raspberry glaze, do I just blend the ingredients together and drizzle on cake? The link I saved doesn’t have instructions for the glaze.

    • Kathleen Siegle says

      January 30, 2015 at 8:43 pm

      Hey Denise!
      That’s exactly what I did. I just blended everything with a whisk. Then you can eyeball how thin you want it. Or add more preserves if you want the raspberry flavor to be deeper. If it gets too thin you can always add powdered sugar. Let me know if that helps!

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Hi! I'm Kathleen. A self-taught baker and cook living in Tennessee. Read More…

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