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Pineapple Coffee Cake


Thursday, January 01, 2004
9 pieces
Non-stick cooking spray
3/4 cup sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup crushed pineapple in 100% juice or 1 cup fresh crushed pineapple
2 tablespoons brown sugar
1/4 cup chopped walnuts

2 tablespoons butter
1/4 cup sugar
1/4 cup fat-free milk
1/4 teaspoon vanilla extract
1. Preheat oven to 325 degrees. Spray an -8 x -8 inch baking pan with non-stick cooking spray and lightly dust with flour.
2. In a medium bowl, combine sugar, flour, baking soda, salt, egg and pineapple.
3. Pour into prepared pan. Sprinkle evenly with brown sugar and walnuts.
4. Bake 25 minutes or until golden brown. Allow to cool slightly.
5. In a small sauce pan over medium-high heat, combine butter, sugar and milk. Bring to a boil for approximately 2 minutes, stirring constantly. Remove from heat, allow icing to cool slightly then add vanilla. The mixture will thicken as it cools. Drizzle icing over warm cake and serve.

Nutrition Facts:
216 calories, 39g carbohydrate, 3.2g protein, 5.3g fat, 1.6g saturated fat, 27mg cholesterol, 0.8g dietary fiber, 165mg sodium

Exchanges per serving: 2 starch, 1 fat
Original recipe by Jennifer Parham, RD, LD, Siegfried Health Center, St. John Medical Center
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