Saturday, December 31, 2011

Pineapple and Cardamom Coffee Cake with Coconut Macadamia Streusel

Coffee Cake Dreams

I'll be serving this scrumptious coffee cake for New Year's Day brunch. I taste-tested it this past week to Mr. Fabulous (the official taste-tester) and he deemed it one of the best breakfast cakes he has ever tasted. It's rich, moist and delicious. Serve warm from the oven and watch it disappear! Don’t forget steaming cups of fresh brewed coffee!

Helpful to know: I recommend using an aluminum-free baking powder such as Rumford.

Pineapple and Cardamom Coffee Cake

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
2 eggs, room temperature
1 cup pineapple, chopped
Canola oil for lightly greasing baking pan

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.

Coconut Macadamia Streusel

2 tablespoons all-purpose flour
¼ cup sugar
2 tablespoons butter, cut into chunks
¼ cup shredded coconut
¼ cup macadamia nuts, chopped

In a small bowl, combine flour and sugar, add chunks of butter and blend using your fingers (the handiest cook’s tool!) until streusel crumbles. Add coconut. Sprinkle evenly over cake, top with chopped macadamia nuts and bake for 35-40 minutes or until light brown. Serve immediately. Yield: 8 servings.