Pineapple Coffeecake
3/4 cup butter
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 cup pineapple juice
1 cup crushed pineapple, drained
1 cup sour cream
1 cup confectioners’ sugar
2 tablespoons pineapple juice
1/2 cup sliced almonds
Cream together butter, sugar, eggs and vanilla extract; add to it the flour, baking powder, pineapple juice, pineapple and sour cream.
Mix well; turn into a well-greased and floured fluted tube pan.
Bake at 350 degrees F for 55 to 60 minutes. Cool in pan for 10 minutes. Remove from pan and cool completely.
Combine pineapple juice and confectioners’ sugar; drizzle over cake. Sprinkle with almonds.
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