Yucky Weather Baking- Hawaiian Coffeecake

Well, today is not a good go-outside-day, so it must be a good baking day.  I wanted to make something a little springy, so I dug out my recipe for Hawaiian coffeecake.  I haven't made this for several years, so was happy to have it again!  It is nice and light, with good tropical flavors.  The Mad Husband really likes this in spite of the fact that it is not chocolate!

Besides typical baking ingredients, you will need pineapple, coconut and real butter.

Begin by placing your flour, sugar and baking powder in a bowl and mix together.

Next melt the 1/4 cup butter- I use the microwave.

Mix the butter, pineapple and beaten egg together.

Pour wet ingredients into dry ingredients.  Mix with beater or just a spoon.

Pour into a greased 9 x 9 baking dish.  Mix together ingredients for a type of crumble topping.  What could be better than brown sugar, coconut and real butter??

Sprinkle topping on cake batter and place in oven.

Bake at 350 for about 40 minutes- begin checking for doneness at 25 minutes.

Let cool slightly and serve warm or cool completely if you wish.

Have with ice cream or whipped topping!  Enjoy!!  Every day can be joyful with a little cake!


Hawaiian Coffee-cake
(From my good friend Janet Maier)

Preheat oven to 350 degrees.

11/2 cups flour
2 1/2 teaspoons baking powder
1/2 cup sugar
Mix together in large bowl.

1 beaten egg
1/4 cup melted butter
1 cup crushed pineapple (I pour off a little of the liquid)
Mix and add to dry ingredients. Stir with spoon or use mixer.

Pour into 9 x 9 greased pan.  Sprinkle with topping

Topping:
1/2 cup (total) coconut and/or nuts
1/2 cup brown sugar
2 Tablespoons flour
2 Tablespoons melted butter
Mix together and sprinkle on cake

Bake for 30 - 40 minutes or until toothpick inserted in center comes out clean.  Let cool 15 minutes.  Serve warm or cold from frig.

Serving size: 1/9 of 9 x 9 pan- about 255 calories

Try this with whipped topping or ice cream!