Almond Date Coffee Cake
The perfect side to a cup of coffee for breakfast or brunch.
- Prep Time
- 30 mins
- Total Time
- 55 mins
- Serves
- 15
- Calories
- 340
Ingredients
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1
can (20 oz.) DOLE® Canned Crushed Pineapple in 100% Pineapple Juice
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1/2 cup packed brown sugar
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1/4 tsp ground nutmeg
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1/4 tsp salt
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1/2 cup lowfat sour cream
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2 all-purpose flour, divided
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1 tsp ground cinnamon
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3/4 cup butter or margarine, softened and divided, softened and divided
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1 cup slivered almonds
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1
package (8 oz.) DOLE® California Chopped Dates, divided
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3/4 cup granulated sugar
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3 egg(s)
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2 tsp baking powder
Steps to Sunshine!
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Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray.
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Drain pineapple well, pressing out at least 1 cup juice. Reserve 1/4 cup juice, discard remainder.
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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.
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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.
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Pour cake batter into prepared baking pan. Spoon drained pineapple evenly over cake. Top evenly with almond topping.
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Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Shining Light On Your Creations!
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