Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Nonfat plain yogurt replaces sour cream adding moisture, and tenderness to this lighened up coffee cake.. Cooking time does not include cooling time..

Ingredients Nutrition


  1. Preheat oven to 350 degrees, and coat an 8 inch square baking pan with cooking spray.
  2. Whisk both flours, 1/2 cup sugar, baking powder, baking soda, and salt in a medium bowl.
  3. Whisk egg, yogurt, oil, and vanilla in a large bowl until smooth.
  4. Add ingredients from step 2 and stir with spatula until blended (Do Not Overmix).
  5. Fold in pineapple, and scrape batter into prepared pan.
  6. Combine pecans and remaining 2 tablespoons sugar in a small bowl, and sprinkle over batter.
  7. Bake cake until the top is golden brown, and a toothpick inserted comes out clean(50-55 minutes.).
  8. Let cool in pan on a wire rack for 20 minutes.
  9. Cut into squares and serve warm.
Most Helpful

We loved it! I used pineapple tidbits and chopped them. Love, Love the sugared pecans and crispy top! Went great with salty bacon! Definitely a keeper! I might add a couple of tablespoons of the pineapple juice to the batter next time but there will be a next time!!

Mika G. May 22, 2011

Made this for my other half to take to one of the weekly meetings we attend, but then liked it so much myself that I kept it right here at home for us to enjoy (made brownies to share at the meeting, instead)! Really, really liked the taste & texture of this coffee cake, especially when still warm from the oven! Also good with a bit of homemade sherbet, too, by the way! Thanks for posting the recipe! [Made & reviewed in Everyday Is a Holiday tag]

Sydney Mike May 15, 2011

Wonderful recipe. Not too sweet, just perfect for our taste. I used only all purpose flour. I used pineapple tidbits that I drained and I didn't chop them. I cooked it 55 minutes and it was perfect when I checked with a tooth-pick. The texture is great, crispy outside with the topping and light inside. Thanks weekend cooker :) Made for your win in Tic Tac Toe

Boomette May 12, 2011