Pineapple Coffee Cake II (8 servings) 2 and 1/2 cups all-purpose flour 1 and 1/2 cups granulated sugar 1 cup crushed pineapple - drained 1 cup sour cream 1 cup confectioners sugar 1/4 cup pineapple juice 3/4 cup butter 1/2 cup sliced almonds 2 large eggs 2 and 1/2 teaspoons baking powder 2 additional Tablespoons pineapple juice 1 and 1/2 teaspoons vanilla extract 1 teaspoon salt Preheat oven to 350 degrees. Prepare a baking dish with a generous coating of cooking spray (I use a 9x9 pan and have a little batter left over for a couple personal muffins). In a large bowl, sift together the flour with the baking powder and salt. In a separate bowl, cream the butter and sugar together. Add the eggs, 1/4 cup of juice and sour cream and mix well. Add butter/sugar mixture to flour mixture and mix well. Fold in crushed pineapple. Pour batter into prepared pan and bake for about 60 minutes. Check at 50 minutes by inserting a toothpick into the center of the coffeecake. It the toothpick comes out dry (no batter) the coffeecake is done. Allow the coffeecake to cool. To create a nice glaze, mix the remaining 2 Tablespoons of juice with the confectioners sugar and drizzle it over the coffeecake. Sprinkle with almonds for the finishing touch. This coffee cake has a triple dose of pineapple. There's crushed pineapple and pineapple juice in the batter and then it gets a pineapple glaze. Mr Breakfast would like to thank CurtAndMary for this recipe. Recipe number 1625. Submitted 1/12/2006.