Almond Date Coffee Cake

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

Prep time 30 mins
Total time 55 mins
Servings 15
Calories per serving 340
Nutrition Facts Jump to Recipe
Categories Baking, Fall Favorites, Winter Favorites, Vegetarian, Dates, Pineapple, Brunch, Desserts, Breads, Cakes, Pies, Tarts, 30 - 60 Mins

Ingredients

  • 1 can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice
  • 1/2 cup packed brown sugar
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup lowfat sour cream
  • 2 all-purpose flour, divided
  • 1 tsp ground cinnamon
  • 3/4 cup butter or margarine, softened and divided, softened and divided
  • 1 cup slivered almonds
  • 1 package (8 oz.) DOLE® California Chopped Dates, divided
  • 3/4 cup granulated sugar
  • 3 egg(s)
  • 2 tsp baking powder

Method

  1. Preheat oven to 350°F.  Spray 13x9-inch baking pan with cooking spray.
  2. Drain pineapple well, pressing out at least 1 cup juice. Reserve 1/4 cup juice, discard remainder.
  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.
  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.
  5. Pour cake batter into prepared baking pan. Spoon drained pineapple evenly over cake. Top evenly with almond topping.
  6. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.

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