Almond Date Coffee Cake The perfect side to a cup of coffee for breakfast or brunch. Dessert Almond Date Coffee Cake Almond Date Coffee Cake thumbnail Preparation Time: 30 minutes Total time: 55 minutes 15 Servings Ingredients: 1 can (20 oz.) DOLE® Crushed Pineapple, 1/2 cup packed brown sugar, 2-1/4 cups all-purpose flour, divided, 1 teaspoon ground cinnamon, 3/4 cup butter or margarine, softened and divided, 1 cup slivered almonds, 1 pkg. (8 oz.) DOLE Chopped Dates, divided, 3/4 cup granulated sugar, 3 egg(s), 2 teaspoons baking powder, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 1/2 cup lowfat sour cream, Instructions: Step 1: Preheat oven to 350°F.  Spray 13x9-inch baking pan with cooking spray. Step 2: Drain pineapple well, pressing out at least 1 cup juice. Reserve 1/4 cup juice, discard remainder.
Step 3: Combine brown sugar, 1/2 cup flour and cinnamon in a small bowl.  Cut in 1/4 cup butter until coarse.  Stir in almonds and half chopped dates.  
Step 4: Beat granulated sugar and remaining butter until light and fluffy.  Beat in eggs, one at a time, until blended.  Combine remaining flour, baking powder, nutmeg and salt.  Alternate adding flour mixture, pineapple juice and sour cream to creamed batter until well incorporated.  Stir in remaining chopped dates. Step 5: Pour cake batter into prepared baking pan. Spoon drained pineapple evenly over cake. Top evenly with almond topping.  Bake  35 to 40 minutes or until toothpick inserted in center comes out clean.
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Almond Date Coffee Cake

Prep Time 30 minutes
Total Time 55 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 15
Nutrition facts

About

The perfect side to a cup of coffee for breakfast or brunch.

Ingredients 13

Ingredients

1 can (20 oz.) DOLE® Crushed Pineapple
1/2 cup packed brown sugar
2-1/4 cups all-purpose flour, divided
1 teaspoon ground cinnamon
3/4 cup butter or margarine, softened and divided
1 cup slivered almonds
1 pkg. (8 oz.) DOLE Chopped Dates, divided
3/4 cup granulated sugar
egg(s)
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup lowfat sour cream

Steps

STEP1

Direction

Preheat oven to 350°F.  Spray 13x9-inch baking pan with cooking spray.

STEP2
Ingredients

1 can (20 oz.) DOLE Crushed Pineapple

Direction

Drain pineapple well, pressing out at least 1 cup juice. Reserve 1/4 cup juice, discard remainder.

STEP3
Ingredients

1/2 cup brown sugar

1 teaspoon ground cinnamon
1/4  cup butter or margarine, softened
1 cup slivered almonds

1/2 pkg. (8.oz) Dole Chopped Dates, use (4. oz)

Direction

Combine brown sugar, 1/2 cup flour and cinnamon in a small bowl.  Cut in 1/4 cup butter until coarse.  Stir in almonds and half chopped dates.  

STEP4
Ingredients

3/4 cup granulated sugar

1/2 cup butter or margarine, softened

3 eggs

2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
reserved pineapple juice
1/2 cup low-fat sour cream
1/2 pkg. (8 oz.) DOLE Chopped Dates, use (4 oz.)

Direction

Beat granulated sugar and remaining butter until light and fluffy.  Beat in eggs, one at a time, until blended.  Combine remaining flour, baking powder, nutmeg and salt.  Alternate adding flour mixture, pineapple juice and sour cream to creamed batter until well incorporated.  Stir in remaining chopped dates.

STEP5
Ingredients

1/2 cup brown sugar, packed
1/4 cup flour
1 tsp. ground cinnamon
1/4 cup margarine
1 cup slivered almonds
1/2 pkg. (4 oz.) DOLE Chopped Dates

Direction

Pour cake batter into prepared baking pan. Spoon drained pineapple evenly over cake. Top evenly with almond topping.  Bake  35 to 40 minutes or until toothpick inserted in center comes out clean.

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