peanut butter crumb coffeecake
(1 rating)
This Bisquick quick and easy recipe made with Bisquick is so moist and tasty,-- I love pineapple so this is my twist on a food.com recipe. Just because I love pineapple, caramel, Maple and peanut butter and pecans! Enjoy this tasty morsel- I bet you will want to eat more than one piece- unless that one piece is the whole cake!! LOL
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(1 rating)
yield
6 to 8 servings
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For peanut butter crumb coffeecake
-
20 ozcan pineapple tidbits, well drained,juice reserved
- CRUMB MIXTURE:
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1/2 cbisquick
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1/3 cbrown sugar, firmly packed
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3 Tbspgrated lemon peel
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1/2 tspcinnamon
-
1/4 tspnutmeg
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6 Tbspcreamy peanut butter
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3 Tbspbutter, cold, sliced
-
1/2 cchopped pecan pieces
- BISQUICK MIX:
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2/3 creserved pineapple juice
-
1 Tbspmaple syrup
-
1 lgegg
-
2 coriginal bisquick baking mix
How To Make peanut butter crumb coffeecake
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1Heat oven to 400^. Grease a 9-inch casserole or pie plate. Drain pineapple and pat dry with paper toweling. Reserve 2/3 cup of the pineapple juice.Set aside.
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2Crumb Mixture: In a large bowl combine all the dry ingredients, and the lemon peel; cut in the peanut butter and butter with a pastry blender until crumbly-stir in pecan pieces. Set aside.
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3Bisquick Mix: Beat reserved juice with the egg and maple syrup. Add Bisquick and stir for 30 seconds. Pour and spread mixture into the prepared pan. Top with 1/2 the Crumb Mixture. Next, add all the dry pineapple over top, and sprinkle the remaining Crumb Mixture over top of the pineapple. Bake at 400^ for 25 to 35 minutes- or until tested done with a toothpick. --- I hope you enjoy this recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Peanut Butter Crumb Coffeecake:
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