Recipe: Bride-To-Be Coffee Cake (with pineapple and coconut, Bisquick recipe, 1970's)

BRIDE-TO-BE COFFEE CAKE



"Before your college coed gets married, teach her how to turn out a beautiful coffee cake in a hurry. Here's a scrumptious example that tastes something like pineapple upside-down cake. Perfect for a weekend brunch with her prospective in-law's."

1/4 cup plus 2 tablespoons brown sugar (packed), divided use
1/2 tsp ground cinnamon
2 cups Bisquick baking mix
2 tbsp granulated sugar
2 tbsp butter or margarine, softened
1 egg
2/3 cup water or milk
Pineapple Glace (recipe follows)
1/2 cup shredded coconut

Heat oven to 400 degrees F.

Mix 1/4 cup brown sugar and the cinnamon; set aside.

Sprinkle greased square pan, 9x9x2-inches, with the remaining 2 tablespoons brown sugar.

Combine (dry) baking mix, granulated sugar, butter, egg and water; beat vigorously 1/2 minute. Spread half of the batter in pan. Sprinkle cinnamon-sugar mixture over batter. Spoon remaining batter over sugar mixture, spreading carefully. Pour Pineapple Glace over batter and sprinkle with coconut.

Bake 25 minutes or until coconut is nicely browned. Serve warm.

PINEAPPLE GLACE

1/2 cup crushed pineapple (with syrup)
1/4 cup brown sugar (packed)
3 tablespoons butter or margarine

Heat pineapple and syrup, brown sugar and butter to boiling, stirring constantly; boil and stir 3 minutes.

Makes one (9-inch) cake, 9-12 servings
Source: Vintage recipe booklet: Two in the Kitchen, Betty Crocker's Bisquick Cookbook, Supplement One, 1972