Sunday, December 19, 2010
Pineapple Cranberry Coffee Cake
From Relish Magazine, Dec 2007
1 20 oz can chunk pineapple, drained ( I used 1 can for two cakes)
1/2 c brown sugar
2 Tbs gold rum or 1 Tbs rum extract
1/2 tsp cinnamon
1 1/4 c flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 c sugar
1/2 c butter, softened
1 large egg
2 tsp vanilla extract
2/3 c low fat buttermilk*
1 c fresh chopped cranberries
Preheat oven to 350
Line a 9 inch pan with foil and coat with cooking spray.
Combine pineapple, brown sugar rum and cinnamon and place in bottom of cake pan.
Whisk flour, soda, powder and salt in medium bowl. In large bowl beat butter and sugar, beat in egg and vanilla. Add flour mixture alternately with milk. Stir in cranberries and pour over pineapple mixture.
Bake 35-40 minutes. cool 5 min then invert onto serving plate.
* if you do not have butter milk, place 1 Tbs lemon juice or vinegar in 1 c measuring cup and fill with milk, let stand 5 minutes.
This was so good, I am glad I made two!!