Gluten Free Pineapple Cake |Cooking With Amanda

Can you imagine a delicious cake for breakfast paired with your favorite coffee? It sounds dreamy, right? I feel like my entire day goes better when I have a tasty treat to pair with my coffee in the mornings.

Lately, my mornings have slowed down a bit. My husband has been in charge of taking our son to school and my daughter and I get to stay home a bit longer. Another thing that has been life changing is doing my grocery shopping online. That's a whole other post in itself, but seriously it's a gift from heaven! That has really made my mornings lighter.

Mornings being a bit lighter means that I have actually found myself having time to enjoy my cup of coffee and a slice of this Pineapple Cake too! It's a match made in heaven.

I made this cake with the intent of changing up my recipe for crumb topped muffins to make it more like a coffee cake. It worked out perfectly; however, the first time I made this cake, I left for about an hour and when I came back there was literally ONE piece left. That's right…ONE!

My husband and kids ate the entire thing while I was gone and left me one piece. I hadn't even tried a bite yet.

So, obviously it was a hit with them and then that meant I had to make it again because it was that good.

This cake can be adapted to use any type of fruit such as blueberries, cherries, raspberries, strawberries, or basically anything your heart desires.

I intend to make it next time with blueberries, but for now this pineapple cake is divine and perfect for my morning or for a brunch with the girls.

Now, are you ready for a delicious slice and a cup of coffee? Let's start the morning off right.

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Gluten Free Pineapple Cake Recipe

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Ingredients

1 1/2 cups all-purpose gluten free flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup water
1 cup pineapple chunks

For the Crumb Topping:

1/2 cup granulated sugar
1/3 cup all-purpose gluten free flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

For the Glaze:

1 cup powdered sugar
2 tablespoons water
1/2 teaspoon pure vanilla extract
ground cinnamon, for topping

Directions

Preheat the oven to 350°F.
Combine the flour, sugar, salt, and baking powder in a large mixing bowl.
Add in the oil, egg, milk, and water.
Mix this well then mix or stir in the pineapple chunks.
Spray a 9-inch cake pan with non-sticking baking spray.
Evenly pour in the batter.
Combine the crumb topping in a small bowl and mix up well.
Top the batter with the crumb topping.
Bake for 45 minutes or until poked with a toothpick in the deepest part, it comes out clean.
While the cake is baking, prepare the ingredients for the glaze by mixing the powdered sugar, vanilla, and water together. Add additional water if needed.
Cool completely, then drizzle on the glaze and top with ground cinnamon.