Pineapple and Cardamom Coffee Cake with Coconut Macadamia Streusel
1½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cardamom
¼ teaspoon salt
1 cup sour cream
1 cup pineapple, chopped
2 tablespoons all-purpose flour
¼ cup sugar
2 tablespoons butter, cut into chunks
¼ cup shredded coconut¼ cup macadamia nuts, chopped
- Preheat oven to 350°.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cardamom and salt.
- In a medium bowl, whisk sour cream with eggs, whisk until well blended, add pineapple. Add pineapple mixture to flour mixture and stir until fully incorporated. Transfer batter into a lightly oiled 8 x 8 x 2-inch pan.
- In a small bowl, combine flour and sugar, add chunks of butter and blend using your fingers until streusel crumbles. Add coconut. Sprinkle evenly over cake, top with chopped macadamia nuts.
- Bake for 35-40 minutes or until light brown. Serve immediately.