Peanut Butter Crumb Coffeecake

1
Pat Duran

By
@kitchenChatter

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 to 8 servings
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

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20 oz
can pineapple tidbits, well drained,juice reserved

CRUMB MIXTURE:

1/2 c
bisquick
1/3 c
brown sugar, firmly packed
3 Tbsp
grated lemon peel
1/2 tsp
cinnamon
1/4 tsp
nutmeg
6 Tbsp
creamy peanut butter
3 Tbsp
butter, cold, sliced
1/2 c
chopped pecan pieces

BISQUICK MIX:

2/3 c
reserved pineapple juice
1 Tbsp
maple syrup
1 large
egg
2 c
original bisquick baking mix

How to Make Peanut Butter Crumb Coffeecake

Step-by-Step

  • 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.
  • 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.
  • 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.

Printable Recipe Card

About Peanut Butter Crumb Coffeecake

Main Ingredient: Fruit
Regional Style: American




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