Pineapple cashew coffee cake 17-06-2016

Well the basis of this cake is a great one for anyone who has a diabetic in the family. That means you can be safe with this as long as you don’t add that frosting! That definitely takes it to the next level.


2 cups flour
2 tsp baking powder
1 tsp baking soda
¼ tsp kosher salt
1⅓ cups sugar
4 egg yolks
6 tbsp vegetable oil
⅔ cup plain Greek yogurt
¾ cup dried pineapple chunks
4 egg whites
½ cup chopped cashews
-Frosting OR Glaze-
4 tbsp lemon juice
6 tbsp powdered sugar
½ cup butter, softened
1 - 8 oz cream cheese, softened
1 tsp vanilla
1½ c confectioners sugar


1/Preheat oven 350°. Coat the interior of an 9 inch square baking dish with oil or non-stick spray and lightly dust with flour. Set aside.
In a small bowl mix with a whisk the flour, baking powder, baking soda and kosher salt.
In a large mixing bowl combine the sugar, egg yolks, and oil. Beat with a mixer on high for 2 minutes. Add the plain Greek yogurt and beat to incorporate thoroughly.

2/ Add the dry ingredients and mix to combine. Fold in the dried pineapple and chopped cashews to incorporate completely.

3/ In another bowl with cleaned beaters, whip the egg whites on high until stiff peaks form. Add half the egg whites and fold into batter to lighten. Then fold in remainder of egg whites and pour into a 9-inch square baking dish. Bake for 40-42 minutes or until top springs back when lightly touched or toothpick comes out clean.

While baking make the frosting if you like, or when cake is cooled slightly
on rack for 10 minutes and drizzle lemon glaze mixture of lemon juice and powdered sugar on top. Cool completely and serve with a dusting of powdered sugar.

4/ If making frosting beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar. I added a few drops of yellow food coloring to keep with the pineapple color theme, optional.

5/ Frost cake with cream cheese frosting while still warm. Top with more chopped cashews if desired.



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