This Pineapple Coffee Cake is a delightful blend of moist vanilla cake layered with spiced fresh pineapple chunks and topped with a crunchy almond crumb. Perfect for breakfast or brunch, it offers a sweet and slightly tangy flavor with a satisfying texture contrast. The combination of cinnamon-spiced pineapple and almond topping makes this coffee cake a crowd-pleaser for any occasion.

Full Recipe: 

Ingredients

Vanilla Cake:

• ½ cup unsalted butter, softened

• ⅔ cup granulated sugar

• 2 large eggs, room temp

• 2 teaspoon pure vanilla extract

• 1 ⅔ cup all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup whole milk, room temp

Spiced Pineapples:

• 2 cup fresh pineapple chunks

• 2 Tablespoon brown sugar, packed

• 1 Tablespoon ground cinnamon

• ⅛ teaspoon kosher salt

Almond Topping:

• ⅓ cup all-purpose flour

• 2 teaspoon turbinado sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon kosher salt

• 2 Tablespoon unsalted butter, cold

• ½ cup sliced almonds

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, letting it run up the sides. Grease with cooking spray or butter and set aside.

2. In a large bowl, cream butter and sugar until smooth. Add eggs and vanilla, mixing thoroughly. Scrape down the bowl as needed.

3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Add half the flour mixture to the wet ingredients and stir to combine. Add milk and mix. Add the remaining flour mixture and mix until no dry flour remains. Batter will be thick.

4. Toss pineapple chunks with brown sugar, cinnamon, and salt. Set aside.

5. For the topping, whisk flour, sugar, cinnamon, and salt. Cut cold butter into the mixture with two forks until it resembles coarse sand. Toss in sliced almonds and set aside.

6. Spread two-thirds of the cake batter evenly in the prepared pan. Layer the pineapple mixture (including juices) on top. Dollop the remaining batter over the pineapple and spread evenly.

7. Sprinkle the almond topping over the batter.

8. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 15 minutes before removing. Dust with powdered sugar before slicing and serving.

Notes:

• The cake slices easier when cooled to room temperature.

• Store leftovers in an airtight container in the fridge and reheat as needed.

• Avoid using frozen pineapple chunks. If using canned pineapple, choose those packed in 100% juice (not heavy syrup), strain well before use.

Nutrients

• Calories: 271 kcal

• Carbohydrates: 35 g

• Protein: 5 g

• Fat: 13 g

• Saturated Fat: 7 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 4 g

• Trans Fat: 0.4 g

• Cholesterol: 58 mg

• Sodium: 269 mg

• Potassium: 117 mg

• Fiber: 2 g

• Sugar: 17 g

• Vitamin A: 375 IU

• Vitamin C: 13 mg

• Calcium: 66 mg

• Iron: 1 mg

The Flavor Profile and Texture

One of the most appealing aspects of this Pineapple Coffee Cake is the harmonious interplay between flavors and textures. The base cake is a soft, moist vanilla sponge that provides a neutral canvas for the more assertive elements. The spiced pineapple layer introduces a vibrant note of tropical fruitiness accentuated by cinnamon and brown sugar, giving the cake warmth and a subtle complexity.

The almond crumb topping, with its coarse texture and toasty almond flavor, adds an extra layer of interest, creating a pleasing contrast with the tender cake and juicy pineapple. This crunchy topping also enhances the visual appeal of the cake, making it inviting to look at as well as delicious to eat. The combination of moist cake, juicy fruit, and crunchy topping ensures that each bite delivers a balanced and satisfying experience.

Why Use Fresh Pineapple?

The use of fresh pineapple is essential to this recipe, and it elevates the dish in several ways. Fresh pineapple has a vibrant, tangy flavor that canned pineapple simply cannot match. It also provides a juiciness that permeates the cake, keeping it moist without making it soggy. When tossed with cinnamon and brown sugar, the pineapple chunks develop a warm, spiced flavor that complements the cake’s vanilla notes perfectly.

While canned pineapple can be used in a pinch, it is important to choose those packed in 100% juice rather than heavy syrup and to drain them well. This prevents the cake from becoming overly sweet or wet. Frozen pineapple is generally not recommended, as it tends to release excess water during baking, which can negatively affect the texture of the cake.

The Role of the Almond Topping

The almond topping is a defining feature of this coffee cake. It not only adds texture but also introduces a nutty, slightly sweet flavor that rounds out the overall taste profile. The use of sliced almonds, rather than chopped or slivered ones, provides a more substantial crunch that stands up well against the soft cake and tender pineapple.

Incorporating turbinado sugar into the topping mixture enhances the crunchiness with its coarse texture and mild molasses flavor, adding depth to the topping. The cold butter cut into the flour mixture ensures the topping becomes crumbly and crisp during baking, rather than blending into the cake batter.

Serving Suggestions

This Pineapple Coffee Cake shines best when served slightly warm or at room temperature. It pairs beautifully with a cup of coffee or tea, making it an ideal choice for leisurely weekend breakfasts or brunch gatherings. The cake’s balanced sweetness and tropical notes also make it a great accompaniment to a light, fruity breakfast spread or alongside fresh fruit.

For those who enjoy a touch of indulgence, serving the cake with a dollop of whipped cream or a scoop of vanilla ice cream can transform it into a dessert suitable for any time of day. Additionally, garnishing with a sprinkle of powdered sugar or a few toasted almond slices can elevate the presentation, making it perfect for special occasions or holiday celebrations.

Health and Nutritional Considerations

While this cake is a treat, it offers some nutritional benefits thanks to the fresh pineapple and almonds. Pineapple is rich in vitamin C and provides a modest amount of dietary fiber, which aids digestion. Almonds contribute healthy fats and protein, making the topping more than just a crunchy embellishment—they add a bit of nutritional value as well.

The recipe does contain butter, sugar, and refined flour, so it should be enjoyed in moderation as part of a balanced diet. However, the inclusion of fresh fruit and nuts provides a more wholesome profile compared to many other coffee cakes that rely solely on sugar and fat for flavor and texture.

Tips for Baking Success

Achieving the perfect Pineapple Coffee Cake requires attention to a few key details. First, ensure all ingredients are at room temperature for the best mixing results and a tender crumb. Creaming the butter and sugar thoroughly will help to incorporate air, making the cake light.

When folding the flour mixture into the wet ingredients, mix just until combined to avoid developing gluten, which can make the cake tough. Spreading the batter evenly and layering the pineapple carefully ensures every slice gets a good balance of cake and fruit.

Baking time can vary slightly depending on your oven and the pan used, so keep an eye on the cake after the 40-minute mark. A clean toothpick inserted into the center is the best way to test doneness. Allowing the cake to cool slightly before removing it from the pan helps it set and makes slicing easier.

Variations and Customizations

This recipe is versatile and can be adapted to suit different tastes or dietary needs. For instance, those who prefer a gluten-free version can substitute the all-purpose flour with a gluten-free baking blend, though the texture may vary slightly.

Experimenting with other tropical fruits like mango or papaya can provide interesting flavor variations while maintaining the cake’s fresh and fruity appeal. Adding a drizzle of cream cheese glaze or a light lemon icing on top can also complement the pineapple and almond flavors beautifully.

For a more indulgent version, incorporating toasted coconut flakes into the almond topping or mixing them into the batter adds a lovely tropical twist and enhances the cake’s texture.

Storing and Reheating

Proper storage is important to maintain the cake’s freshness and texture. Leftovers should be stored in an airtight container in the refrigerator. When ready to enjoy, reheating gently in the microwave or a low oven will revive the cake’s moistness and refresh the almond topping’s crunch.

The cake tends to slice more cleanly once it has cooled to room temperature, so it’s best to allow it to rest before cutting. This resting period also allows the flavors to meld, resulting in a more harmonious taste.

Conclusion

This Pineapple Coffee Cake is a delightful and unique addition to any breakfast or brunch table. Its moist vanilla base, spiced pineapple filling, and crunchy almond topping combine to create a harmonious blend of flavors and textures that appeal to a wide range of palates. Fresh pineapple adds brightness and juiciness, while the almond crumb provides contrast and depth.

Whether you are looking for a special treat to impress guests or a comforting homemade dessert, this cake delivers on both taste and presentation. Its versatility allows for numerous adaptations, and its balance of sweet, tangy, and nutty flavors makes it a memorable and satisfying dish.

By following the key tips for preparation and baking, anyone can create this inviting cake that feels both elegant and approachable. It’s a wonderful recipe to keep on hand for occasions when you want to share something a little different yet universally loved. Pineapple Coffee Cake is more than just a dessert — it’s an experience of warmth, texture, and flavor that brings joy to any table.