Moist Tropical Coffee Cake
1 cup sugar 1/2 cup vegetable oil 2 eggs 1 cup sour cream 1 1/2 cups all purpose flour 2 teasp. baking powder 1/2 teasp. salt 1 (8 ounce can, crushed pineapple) drained Topping: 1/2 cup cocunut 3 table. sugar 1/2 teasp. ground cinnamon In a mixing bowl, blend the sugar and oil till creamy. Add the eggs, one at a time, beating well after each addition. Beat in sour cream. Combine the flour, baking powder and salt. Add to the sour cream mixture. Fold in Pineapple. Pour into a greased 9 inch cake pan. Combine the topping ingredients, sprinkle over the batter. Bake at 350` for 35-40 minutes or until a toothpick inserted near the center comes out clean. Can be doubled for a large group. Use a 13 X 9 pan when doubling. |
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