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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1/2 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
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1 cup slivered almonds
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1 package (227g) 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 180°C. Spray 33x23 cm 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. Chop pineapple slices into smaller pieces.
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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. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
