25 Jan · Wed 2012

Ambrosia Coffee Cake

Ingredients:

2/3 cup raw honey divided

1/4 cup flaked coconut

1/3 cup canned crushed pineapple, well drained
3 Tablespoons butter, melted
2 Tablespoons orange zest, divided
1/4 cup butter, softened
1 egg
1/2 cup milk
2-inches of scraped vanilla bean or ½ tsp vanilla extract
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Directions:

Preheat oven to 350°F. Grease and lightly flour an 8-inch square or round cake pan.
In a separate bowl, combine melted butter, honey, coconut, pineapple and 1 teaspoon orange zest; set aside.
Beat butter until fluffy, add 1/3 cuph o n e y, egg, milk, vanilla bean and remaining orange zest and beat on low speed until blended. Add flour, baking powder and salt, and mix on low speed until dry ingredients are moistened.
Beat on medium speed for one minute. Spoon batter into prepared pan, tap lightly on counter to evenly distribute batter.
Carefully and evenly spread honey coconut mixture over top of batter. Bake for 30 to 35 minutes, until cake tests done in center. Serve warm

Makes 10 servings
Prep Time: 8 minutes
Bake Time: 35 minutes