Ingredients
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½ cup (1 stick) butter
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1 cup packed brown sugar
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12 canned pineapple rings in juice*
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2 cup all-purpose flour
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2 teaspoon baking powder
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½ teaspoon salt
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½ teaspoon ground nutmeg
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½ cup (1 stick) butter, softened
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½ cup granulated sugar
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½ cup packed brown sugar
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2 eggs
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½ cup milk
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1 teaspoon vanilla
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Vanilla Greek yogurt or sweetened whipped cream (optional)
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1 tablespoon packed brown sugar (optional)
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12 maraschino cherries (optional)
Directions
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Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan.
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In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.
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Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top.
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Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings.
*
You will need to purchase 1, 20-ounce can of pineapple slices and 1, 8-ounce can of pineapple slices for the 12 slices. There will be a few slices of leftover pineapple.
Nutrition Facts (per serving)
| 396 | Calories |
| 17g | Fat |
| 60g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 396 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 10g | 50% |
| Cholesterol 77mg | 26% |
| Sodium 290mg | 13% |
| Total Carbohydrate 60g | 22% |
| Total Sugars 43g | |
| Protein 4g | 8% |
| Vitamin C 4.1mg | 5% |
| Calcium 111.1mg | 9% |
| Iron 1.6mg | 9% |
| Potassium 148mg | 3% |
| Folate, total 44.4mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.