Peanut Butter Crumb Coffeecake
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
20 ozcan pineapple tidbits, well drained,juice reserved
1/3 cbrown sugar, firmly packed
3 Tbspgrated lemon peel
6 Tbspcreamy peanut butter
3 Tbspbutter, cold, sliced
1/2 cchopped pecan pieces
2/3 creserved pineapple juice
1 Tbspmaple syrup
2 coriginal bisquick baking mix
How to Make Peanut Butter Crumb Coffeecake
- Heat 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.
- Crumb 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.
- Bisquick 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.