Pineapple Almond Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A beautiful coffee cake which will be puffy when removed from the oven, but will settle upon cooling. The pineapple settles to the bottom making a slightly moist base. Ingredients:
1 can (8oz) crushed pineapple in juice, undrained. |
1 tsp cornstarch |
1 tbsp grated orange peel |
1 pkg yellow cake mix |
1/3 cup water |
1 egg |
1/2 cup sliced almonds |
1 tbsp powdered sugar |
Directions:
1. Preheat oven to 350. Coat 9 inch springform pan with nonstick cooking spray.
2. Combine pineapple with juice and cornstarch in small saucepan, stir until smooth. Bring to a boil over medium high heat, continue to boil 1 minute, stirring frequently. Remove from heat; add orange peel. Set aside to cool slightly.
3. Beat cake mix, water and egg in medium bowl with electric mixer at low speed 1 minute or until blended. Increase speed to medium; beat 1 to 2 minutes or until smooth. Pour half of batter into prepared pan. Spoon pineapple mixture evenly over batter. Do not stir. Gently spoon remaining batter evenly over pineapple mixture. Sprinkle with almonds.
4. Bake 30 minutes or until cake is golden and springs back when lightly pressed with fingertips. Transfer to wire rack; cool completely. Sprinkle with powdered sugar.
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