PEANUT BUTTER CRUMB COFFEECAKE

Peanut Butter Crumb Coffeecake image

Provided by Pat Duran

Time 35m

Number Of Ingredients 15

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20 oz can pineapple tidbits, well drained,juice reserved
CRUMB MIXTURE:
1/2 c bisquick
1/3 c brown sugar, firmly packed
3 Tbsp grated lemon peel
1/2 tsp cinnamon
1/4 tsp nutmeg
6 Tbsp creamy peanut butter
3 Tbsp butter, cold, sliced
1/2 c chopped pecan pieces
BISQUICK MIX:
2/3 c reserved pineapple juice
1 Tbsp maple syrup
1 large egg
2 c original bisquick baking mix

Steps:

1. Heat oven to 400^. Grease a 9-inch casserole or pie plate. Drain pineapple and pat dry with paper toweling. Reserve 2/3 cup of the pineapple juice.Set aside.
2. Crumb Mixture: In a large bowl combine all the dry ingredients, and the lemon peel; cut in the peanut butter and butter with a pastry blender until crumbly-stir in pecan pieces. Set aside.
3. Bisquick Mix: Beat reserved juice with the egg and maple syrup. Add Bisquick and stir for 30 seconds. Pour and spread mixture into the prepared pan. Top with 1/2 the Crumb Mixture. Next, add all the dry pineapple over top, and sprinkle the remaining Crumb Mixture over top of the pineapple. Bake at 400^ for 25 to 35 minutes- or until tested done with a toothpick. --- I hope you enjoy this recipe.