I followed the recipe to the letter and this baked up beautifully evenly cooked throughout and tasted wonderful. The yogurt really brings some moisture to the cake and the bits of pineapple definitely bring some flavor. And I thought the amount of the topping was perfect for the 8" coffee cake unlike the first reviewer. Next time I may add some coconut as suggested and maybe even add a few chopped pecans to the cake. IMO this is a solid coffee cake recipe and a keeper.
Tried this recipe this morning because i was in the mood for pineapple and coffeecake. Surpassed all expectations! Baked up moist golden and delicious. Followed directions exactly no improvising this time.....definitely a keeper!
I had to tweak this a little but it turned out great! I only put half of the pineapple (maybe that's why for some this cake wasn't heated evenly) and I put it in the oven for less time than specified (only 350) and for a longer time. You just have to play around with the time a bit since altitude and oven types vary. I also added a little cinnamon in this cake and it tasted pretty darn good! Loved the topping as well. This recipe really doesn't deserve only 3 stars. This will be my go to coffee cake recipe from now on!
Delicious! I used pineapple greek yogurt and added an extra 1/3 cup pineapple juice because the cake batter looked too thick. Had to bake for 35-40 minutes. Cake is very moist. Will definitely make it again.
Very good. I had to substitute walnuts for the pecans this time. I had a 20 oz. can of chunk pineapple which when cut up into tidbits was just right at 1 1/2 cups. I did add a little coconut to the batter (maybe 1/4 cup) and the topping (replacing part of the 1/4 cup of nuts) and will add a little more next time. I did have to bake longer than 30 minutes. Nice and moist tastes great easy and 8" pan is a good size.
This is a great and easy quick cake to make and the brown sugar with the pecans add the crunch it needs. I didn't have enough yogurt so I did half yogurt and half sour cream. I did make a frosting of 1/2 stick butter 1/2 stick cream cheese with some orange juice powder sugar whipped with some whipping cream. My husband loved it.
i added coconut. it is a nice but not too sweet coffee cake.
Quite tasty and light enough for a summer treat. I followed the recipe and added a handful of coconut which was maybe about 1/3-1/2 cup. I didn't have pecans so I mixed coconut with the brown sugar for the topping. Came our nicely in 30 min at 375. The center was moist and cooked through almost the consistency of moist banana bread. I made a cream cheese pineapple glaze (1/4c butter-3oz cream cheese-1 and 1/2 c powered sugar and about 2 tbsp pineapple juice(enough to drizzle). I drizzled it over the top once it was cooled. I will definitely make this again and try using pineapple yogurt for an extra kick and also try less pineapple to see the difference it makes with the moistness.
A TABLESPOON of baking powder?? That's what I thought. But I followed the instructions and this cake came out very airy and light. I am impressed. I did double the topping because it looked delicious and I used Honey flavored yogurt because I didn't have any plain. I'd have gone with 5 stars but the baking time was way off. It took almost an hour for this cake to be done.
I used golden pineapple, not flavorful enough. I wouldn't make with this again.
