~ pineapple - nut crunch coffee cake ~

How To Make ~ pineapple - nut crunch coffee cake ~

• 
  Step 1
  Preheat oven to 400 degree F. Spray an 8 x 8 baking dish or pan with nonstick cooking spray. Set aside. For the crumb mixture: I like to use my processor for crumble - mix flour, brown sugar and cinnamon. Add butter and pulse about 10 times, then add nuts and pulse another 5 - 7 times until nuts are chopped. If using a bowl, combine flour, cinnamon and brown sugar, work in the butter until crumbly, then fold in nuts.
• 
  Step 2
  In a medium bowl, add the water and milk, mix then whisk in the sugar and Bisquick until smooth. Spread half the Bisquick mixture into the bottom of prepared dish. Sprinkle evenly with half the crumble mixture and then sprinkle evenly with the drained pineapple.
• 
  Step 3
  Spread remaining batter over the pineapple and then sprinkle the remaining crumble over the batter. Bake for 25 minutes or until pick comes out clean.
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  Step 4
  Enjoy!
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