Pecan Pineapple Coffee Cake: A Tropical Twist on a Classic

Coffee cake is a beloved classic for a reason. Its tender crumb, comforting flavors, and versatility make it perfect for breakfast, brunch, or an afternoon treat. But sometimes, even classics need a little something extra. This Pecan Pineapple Coffee Cake elevates the traditional recipe with the bright, tropical sweetness of pineapple and the nutty crunch of pecans, creating a delightful and unexpected flavor combination that will have everyone asking for seconds.

This recipe builds upon the familiar framework of a coffee cake but introduces a tropical flair with the addition of crushed pineapple. The pineapple not only contributes sweetness but also adds moisture, resulting in an exceptionally tender and flavorful cake. The pecan streusel topping provides a delightful contrast in texture and a rich, nutty aroma that complements the pineapple beautifully. Let’s dive into how to make this delightful treat!

## Why You’ll Love This Pecan Pineapple Coffee Cake

* **Moist and Tender Crumb:** The addition of pineapple keeps this cake incredibly moist and prevents it from drying out.
* **Tropical Twist:** The pineapple adds a refreshing and unexpected flavor that’s perfect for any time of year.
* **Crunchy Pecan Streusel:** The streusel topping provides a satisfying crunch and a delightful nutty flavor.
* **Easy to Make:** This recipe is straightforward and doesn’t require any special equipment.
* **Perfect for Any Occasion:** Whether it’s a weekend brunch, a holiday gathering, or a simple afternoon treat, this coffee cake is always a crowd-pleaser.

## Ingredients You’ll Need

Before you begin, gather your ingredients. It’s always helpful to have everything measured and ready to go.

**For the Cake:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 (20-ounce) can crushed pineapple, drained well (reserve 1/4 cup of juice, optional)

**For the Pecan Streusel Topping:**

* 1/2 cup all-purpose flour
* 1/2 cup packed light brown sugar
* 1/4 cup (1/2 stick) unsalted butter, cold and cubed
* 1/2 cup chopped pecans
* 1/2 teaspoon ground cinnamon

## Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls (large and medium)
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Whisk
* Rubber spatula
* Fork or pastry blender (for streusel)
* Wire rack

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect Pecan Pineapple Coffee Cake.

### Step 1: Prepare the Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking and ensure easy removal.

### Step 2: Make the Pecan Streusel Topping

In a medium bowl, combine the flour, brown sugar, cinnamon, and pecans. Add the cold, cubed butter. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator.

*Why refrigerate the streusel?* Refrigerating the streusel helps the butter stay cold, which results in a crispier and more defined streusel topping after baking.

### Step 3: Combine Dry Ingredients for the Cake

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.

### Step 4: Cream Butter and Sugar

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air into the batter, which contributes to a tender crumb. Use an electric mixer for best results.

### Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla extract enhances the overall flavor of the cake.

### Step 6: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake. Overmixing develops the gluten in the flour, leading to a less tender texture.

*Tip for alternating:* Add about one-third of the dry ingredients to the wet ingredients, then half of the sour cream. Mix until just combined. Repeat with another third of the dry ingredients and the remaining sour cream. Finish with the last third of the dry ingredients. This method helps prevent the batter from becoming too dense.

### Step 7: Fold in the Pineapple

Gently fold in the drained crushed pineapple until evenly distributed throughout the batter. Be careful not to overmix at this stage.

### Step 8: Pour Batter into Pan

Pour the batter into the prepared baking pan and spread it evenly.

### Step 9: Sprinkle with Streusel Topping

Remove the streusel topping from the refrigerator and sprinkle it evenly over the cake batter.

### Step 10: Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and the streusel topping should be nicely browned.

### Step 11: Cool and Serve

Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This allows the cake to set slightly and prevents it from breaking when you remove it from the pan. Slice and serve. Enjoy!

## Tips for the Perfect Pecan Pineapple Coffee Cake

* **Drain the Pineapple Thoroughly:** Excess moisture from the pineapple can make the cake soggy. Be sure to drain it well before adding it to the batter. You can even gently squeeze out any excess juice.
* **Use Room Temperature Ingredients:** Room temperature butter and eggs emulsify better, resulting in a smoother and more even batter. This leads to a more tender and consistent cake.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, which can make the cake tough. Mix until just combined.
* **Adjust Baking Time as Needed:** Oven temperatures can vary, so keep an eye on the cake and adjust the baking time as needed. If the top is browning too quickly, you can tent it with foil.
* **Let the Cake Cool Completely:** While it’s tempting to slice into the cake while it’s still warm, allowing it to cool completely will make it easier to slice and prevent it from crumbling.
* **Optional Glaze:** For an extra touch of sweetness, you can drizzle a simple glaze over the cooled cake. Mix powdered sugar with a little milk or pineapple juice until you reach your desired consistency.

## Variations and Substitutions

* **Nuts:** Feel free to substitute other nuts for the pecans in the streusel topping. Walnuts, almonds, or even macadamia nuts would be delicious.
* **Fruit:** While this recipe calls for pineapple, you could also experiment with other fruits, such as peaches, blueberries, or cranberries.
* **Spice:** Add a pinch of nutmeg or ginger to the cake batter for a warmer, spicier flavor.
* **Dairy-Free:** To make this cake dairy-free, use a dairy-free butter substitute and a dairy-free sour cream alternative.
* **Gluten-Free:** To make this cake gluten-free, use a gluten-free all-purpose flour blend.

## Serving Suggestions

This Pecan Pineapple Coffee Cake is delicious on its own, but here are a few serving suggestions to elevate it even further:

* **Warm with Vanilla Ice Cream:** Serve a slice of warm coffee cake with a scoop of vanilla ice cream for a decadent dessert.
* **With a Cup of Coffee or Tea:** This cake is the perfect accompaniment to a hot cup of coffee or tea.
* **For Brunch with Fresh Fruit:** Serve slices alongside a platter of fresh fruit for a beautiful and balanced brunch spread.
* **As a Sweet Treat with Yogurt:** Crumble a piece of coffee cake over yogurt for a satisfying and flavorful snack.

## Storage Instructions

* **Room Temperature:** Store the coffee cake in an airtight container at room temperature for up to 2-3 days.
* **Refrigerator:** For longer storage, store the coffee cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
* **Freezer:** You can also freeze the coffee cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. Thaw in the refrigerator overnight before serving.

## Make-Ahead Tips

* **Streusel Topping:** The streusel topping can be made ahead of time and stored in the refrigerator for up to 2 days.
* **Cake Batter:** While it’s best to bake the cake batter immediately, you can prepare it up to 1 day in advance and store it in the refrigerator. Bring it to room temperature before baking.

## Nutritional Information (Approximate)

*Please note that the following nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*

* Calories: 350-400 per serving
* Fat: 20-25g
* Saturated Fat: 10-12g
* Cholesterol: 75-100mg
* Sodium: 200-250mg
* Carbohydrates: 40-45g
* Sugar: 25-30g
* Protein: 4-5g

## Pecan Pineapple Coffee Cake Recipe Card

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 30-35 minutes

**Ingredients:**

**For the Cake:**

* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 1 3/4 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* 1 (20-ounce) can crushed pineapple, drained well

**For the Pecan Streusel Topping:**

* 1/2 cup all-purpose flour
* 1/2 cup packed light brown sugar
* 1/4 cup (1/2 stick) unsalted butter, cold and cubed
* 1/2 cup chopped pecans
* 1/2 teaspoon ground cinnamon

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, combine the streusel ingredients and cut in the butter until crumbly. Refrigerate.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a separate large bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
7. Fold in the drained crushed pineapple.
8. Pour batter into the prepared baking pan and spread evenly.
9. Sprinkle with streusel topping.
10. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve.

Enjoy your delicious Pecan Pineapple Coffee Cake! This tropical twist on a classic is sure to become a family favorite. The combination of moist cake, sweet pineapple, and crunchy pecan streusel is simply irresistible.