Pineapple Butterscotch Ring

A nice start to the morning with this different sort of coffee cake




⅓ cup butter ½ cup dark brown sugar packed 1½ tablespoons maple syrup ½ cup chopped pine nuts ¾ cup candied pineapple 1 package active dry yeast ¾ cup warm apple juice (105 to 115 degrees) ¼ cup sugar 2¼ cup self rising flour 1 large egg beaten ¼ cup butter or butter flavor shortening softened Powdered sugar (optional)

Nutritional information

No nutrition information available


In 9" x 9" x 2" baking pan melt butter, brown sugar and maple syrup give it a little stir then sprinkle nuts and pineapple evenly over the butter mixture, allow to cool slightly. In large mixing bowl dissolve yeast in warm apple juice, stir in sugar and half the flour beat for two minutes add eggs and shortening add remaining flour and beat until smooth. Drop the dough over nuts and pineapple by the tablespoon full until all dough is used. Cover and allow to rise in warm place until double (about an hour’s time). Heat oven to 375 degrees, bake 35 minutes or until brown immediately invert onto a serving platter. Lightly sprinkle with powdered sugar if desired.