Tuesday, November 3, 2009
" PINEAPPLE-APRICOT COFFEE CAKE "
1 (8 oz.) can crushed pineapple, well drained
1/4 cup apricot jam
1 - 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1/2 cup chopped nuts
1/4 cup packed brown sugar
2 Tablespoons butter, softened
1/2 teaspoon cinnamon
Preheat oven to 350 F. Grease and lightly flour an 8 inch-square baking pan.
Prepare streusel topping: In a small bowl combine nuts, brown sugar, butter and cinnamon. Set aside.
In a small bowl combine crushed pineapple and apricot jam. Set aside.
In a medium size bowl stir together flour, baking powder and salt. In another bowl beat butter and until creamy. Beat in sugar, egg and vanilla until well combined (batter may appear curdled). Stir in flour mixture and milk, alternately, mixing only until combined. Don't over mix.
Spread batter in prepared pan. Dollop the pineapple mixture by teaspoonfuls on top of the batter. With a narrow-bladed knife, swirl the pineapple mixture into batter. Sprinkle with streusel topping.
Bake 30 to 35 minutes or until a wooden pick inserted near the center of the coffee cake (not in the pineapple mixture) comes out clean and the coffee cake begins to pull away from the sides of the pan.
Makes: 1 - 8 inch square coffee cake.
Notes: Crushed pineapple will measure 2/3 cup after drained.
If you bake with butter you know that "softened butter" means to use it at room temperature or beat until it is soft. But when you use margarine, you can save time by substituting the kind that comes in tubs or one of the low-fat spreads.
Baked goods made with these lower-fat products tend to dry out quicker and become stale faster. so if you want blue ribbon results, especially if you don't plan to serve all of the baked product immediately, stick with butter or regular margarine.