Pineapple Coffee Cake With Toasted Pecans

Recipe by dicentra
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°.
  • Coat a 9-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
  • Drain pineapple in a colander over a bowl, reserving 1 tablespoon juice.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
  • Combine granulated sugar, butter, vanilla, and egg in a large bowl; beat with a mixer at medium speed until well blended.
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in pineapple and pecans. Pour batter into prepared pan.
  • Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper. Combine powdered sugar and reserved 1 tablespoon juice, stirring with a whisk; drizzle over cake.
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