Apr 22, 2012

pineapple coffee cake

Happy Earth Day! (First there was Pineapple Upside Down Cake Day and now this...it's been quite a week, I know!)  It's a day to remind us about the responsibility we have to take care of this little planet we call home.

It's time to consider things like this.  Or this.  Or even this, if you're into that kind of thing.

So, with a good bit of pineapple leftover in the fridge from these, I couldn't let it go to waste.  Wasting food is NOT what Earth Day is about  (What can I say?  It's about saving the planet, one pineapple at a time.  Okay, maybe I would have made this even if it required me to buy another pineapple...don't judge.)

Pineapple Coffee Cake
Recipe adapted from Food.com
Serves 4

  • 1 stick of butter
  • 1/3 c sugar
  • 1 c flour
  • 3/4 tsp baking powder
  • 1 egg white
  • 1/3 c milk
  • 1/2 a cored pineapple (about 3 cups, cut into small chunks)
  • 1/3 c brown sugar
Preheat the oven to 350 degrees (or refrigerate the prepared ramekins overnight and bake them in the morning for a quicker morning option-that's what we do).

With a mixer and a medium sized bowl, cream 1/2 stick of butter and the white sugar.  Add 2/3 c flour, the baking powder, egg, and milk.  Beat everything together until just combined.  Divide the batter evenly into 4 ramekins.

Cut the pineapple into small chunks, and dividing it between the 4 ramekins, put the pineapple on top of the batter.

Finally, make the topping by crumbling together the remaining 1/2 stick of butter, 1/3 c flour and 1/3 c brown sugar.  Sprinkle the topping over the pineapple.

Bake the coffee cake for 35-45 minutes (it'll take a little longer if it was refrigerating overnight).  Serve warm.

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