August 2, 2016

Pineapple Dream Coffee Cake with Toasted Macs

  • ¾ cup butter
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ¼ cup of the reserved pineapple juice
  • 1 cup crushed pineapple, drained (reserve juice!)
  • 1 cup sour cream
  • 1 cup powdered sugar
  • 2 tablespoons of the reserved pineapple juice
  • ½cup toasted chopped macadamia nuts (toast chopped macs on baking sheet for 5-7 min. at 350 degrees, stirring every few minutes)
Cream the butter and sugar until fluffy. Add the eggs, one at a time and then the vanilla until blended. Add the flour, baking powder, pineapple juice, crushed pineapple and sour cream. Mix until well-blended , but not over processed. Pour into a greased and floured tube or bundt pan (or spray with Pam). Bake at 350 degrees for 55-60 minutes until top of cake pops up when lightly touched. Cool in the pan for 10 minutes and then remove. Mix the 1 cup of powdered sugar and the 2 tablespoons of pineapple juice together
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