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

  • 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

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Peanut Butter Crumb Coffeecake

Main Ingredient: Fruit
Regional Style: American




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