Thursday, July 17, 2014

Pineapple Coffee Cake - from 1961 Ukrainian Cookbook


1 1/2 cups sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg, beaten
1 cup sour cream
1/2 cup drained, crushed pineapple
1/2 cup brown sugar

Topping:
1/4 cup light corn syrup
1/2 cup chopped walnuts
1/3 cup shredded coconut

Sift together sifted flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Combine egg, sour cream, pineapple and brown sugar; add to dry ingredients, stirring only until flour is moistened.  Brush bottom of a buttered 8" square pan with corn syrup.  Sprinkle nuts and coconut over syrup.  Spread batter over topping.  Bake at 375 degrees for 25-30 minutes.  Cut into squares.  Serves 9

Comment:  This was one of the best 'cakes' I've eaten.  It's actually low in sugar but high in flavor.  The corn syrup topping with the walnuts and coconut came out a little gooey which was perfect.  I want to try this one with other toppings like cranberries, other nuts, and maybe even some well drained pineapple.

Comment from Carol:  What sets this cake off is the cinnamon-nutmeg spice mixed with pineapple, coconut and pecans.  The spices are light and not over bearing and the cake is moist and it's one that we will be proud to serve to friends (and also at church lunches).  My mother says that she remembers those flavors and we can't remember how we let a recipe like this slide into history.  No More!  This is for Modern Times - not too much sugar and super packed with flavor!  Martha, this was a great discovery!!!




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