A moist Pineapple cake with a buttery crumb topping. Perfect with coffee!
This pineapple coffee cake has become one of our favorites, so I had to share it. The pineapple makes the cake moist and bright, and who doesn’t love a crumb cake topping? It’s so easy to make that it comes together in one bowl, and it’s so delicious you might want to make two.
When I was recipe-testing this, I thought it would be amazing as a cookie, too. So, I’ll start working on that! I cannot tell you how good and moist this cake is. The crumb topping is perfectly crisp like a shortbread cookie crumbled on top. The pineapple is juicy and sweet, and the cake is so light. Your friends and family are going to love it!
Why will we love it?
Citrusy, juicy
Bright pineapple
Moist, tender
Light cake
Topped with crisp
Cookie-like crumble.
What do I need to make a coffee cake?
Canned pineapple rings -drained, but you can certainly use fresh pineapple.
Unsalted butter -softened to mix in well.
Granulated sugar -perfectly sweetens the cake.
Pure vanilla extract -highlights the citrusy pineapple.
Pure almond extract -adds just a touch of nuttiness to the cake.
Eggs -at room temperature to keep the butter from seizing.
All-purpose flour -I haven’t tried other flours, but let me know if you do.
Baking powder -to keep the cake nice and light.
Zest of half of a lemon -adds bright citrus to the cake crumb.
Greek yogurt -keeps the cake moist and fluffy.
What do I need for the crumb topping?
Unsalted butter -melted to help blend everything together.
Granulated sugar -creates sweet pockets of crumb in every bite.
Zest of a lemon -brightens the crumb to match the cake.
Pinch of salt -that’s all that’s needed to balance the sugar, but leave it out if you use salted butter.
How do I make the crumb topping?
Combine all the crumb-topping ingredients in a bowl and mix to combine. Chill in the freezer while the batter is prepared.
How do I prepare the springform pan?
Preheat the oven to 350 °F, 180 °C. Grease a 9-inch round springform pan with butter.
How do I make the cake batter?
Combine the flour, baking powder, and lemon zest in a bowl and whisk together. In a large mixing bowl, whisk together the butter, sugar, vanilla, and almond extract until combined. Whisk in the eggs until smooth, and then add the flour and whisk until combined.
How do I prepare the pineapple?
Reserve 6 pineapple rings for the top of the cake and chop the remaining rings into about 1-inch chunks. Add the chopped pineapple to the cake and, using a spatula, fold it into the batter.
How do I assemble the coffee cake?
Spread the batter into the prepared pan and top with the pineapple rings. Break up the crumb topping with a fork. If it has not set, chill it in the freezer for five additional minutes. Then, spread the crumb topping over the pineapple rings.
How long do I bake the crumb cake?
Bake on the center rack of the oven for 50-60 minutes. Do not overbake, or the cake will dry out.
How do I serve Pineapple Coffee Cake?
Let the cake cool completely at room temperature, then transfer it to a serving platter and serve with a hot cup of Greek coffee! Kali Orexi!
Do you have more coffee cake?
Yes! I love coffee cakes for breakfast, brunch… or snack. Ha! Try my Apple Olive Oil Cake: Greek Milopita Coffee Cake, Hazelnut Coffee Cake, or Lemon & Raspberry Coffee Cake. If you have fresh blueberries, try my Lemony Blueberry Loaf Cake with a Crumble Topping or Blueberry Not Just For Coffee Cake. Let me know which is your favorite!
Watch the Video:
Pineapple Coffee Cake
A moist Pineapple cake with a buttery crumb topping. Perfect with coffee!
Ingredients
- 1 and 1/2 pounds canned pineapple rings, drained
- 6 ounces unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 2 eggs at room temperature
- 1 and 2/3 cup (238g) all-purpose flour
- 1 and 1/2 teaspoon baking powder
- zest of half of a lemon
- 1/2 cup Greek yogurt
For the Crumb Topping:
- 4 oz (113g) unsalted butter, melted
- 1/2 cup all-purpose flour
- 2/3 cup (150g) granulated sugar
- zest of a lemon
- pinch of salt
Instructions
Preheat the oven to 350 °F, 180 °C. Grease a 9-inch round springform pan with butter.
Combine all of the crumb topping ingredients together in a bowl and mix to combine. Chill in the freezer while the batter is prepared.
Combine the flour, baking powder, and lemon zest in a bowl and whisk together.
In a large mixing bowl combine the butter, sugar, vanilla, and almond extract. Whisk together until combined. Add the eggs and whisk together until smooth. Add the yogurt and mix until incorporated. Add the flour and whisk until combined.
Reserve 6 pineapple rings for the top of the cake and chop the remaining rings into about 1-inch chunks. Add the chopped pineapple to the cake and using a spatula fold it into the batter.
Spread the batter into the prepared pan and top with the pineapple rings.
Break up the crumb topping with a fork. If it has not set chill it in the freezer for 5 additional minutes.
Spread the crumb topping over the pineapple rings and bake on the center rack of the oven for 50-60 minutes. Careful not to overbake or the cake will dry out.
Cool completely at room temperature and then transfer the cake to a serving platter. Serve with coffee! Kali Orexi!
Recommended Products
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Godinger Coffee Mugs, Tea or Hot Water Glass Cups - Dublin Collection, Set of 4, 10 fluid ounces -
Godinger Dublin Cake Plate Cake Stand,12 inches
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TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
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Nordic Ware 9-Inch Springform Pan, 9 Inch, Red
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Dole Canned Fruit, Pineapple Slices in 100% Pineapple Juice, Gluten Free, Pantry Staples, 20 Oz, 12 Count, Packaging May Vary
Wheres the coffee?
Hi Dimitra,
I saw the recipe & can’t wait to make it.
But, I have 1 question.
When do you add the 1/2 cup Greek Yogurt?
It’s listed in the ingredients, but not when to add in the instructions.
Thanks,
Tonia
Your recipe instructions do not include stirring in the yogurt. The crumble top is missing the flour and salt. That being said, I’m still eager to try it, once I defrost the topping, add the flour and refreeze it….
You left out the 1/2 a cup of flour in the crumb topping ingredients list.🤪👍
Oops! Thank you very much for bringing it to my attention. I corrected the recipe 🙂 xxDimitra
There is yogurt in the ingredients, when do you add this as it isn’t stated in the recipe ?
Oops my apologies!! You can incorporate it after the eggs:)
Recipe came out pretty good but flavors don’t really mix well – almond, pineapple, and lemon are not flavors that go together well. I felt the cake had too much of an almond taste that didn’t work with the pineapple. I will make again with no almond extract and/or I think it would be great to take away the pineapple and make an almond coffee cake with the other ingredients.
Thank you for your honest feedback! Flavor combinations can definitely be personal, and I appreciate you sharing your thoughts. I love that you’re already thinking of creative tweaks like removing the almond extract or pineapple to make it your own almond coffee cake version. That’s the fun part of cooking—making recipes fit your taste. I hope your next batch turns out just right!
Umm how much coffee is needed for this pineapple coffee cake please?
As much as you’d like to serve with it 🙂