Pineapple Coffee Cake

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

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 cake

Ingredients

• 1  cup whole wheat pastry flour
• 1  cup all-purpose flour
• 1⁄2 cup  plus 2 tablespoons sugar, divided
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  large egg
• 1  cup nonfat plain yogurt
• 1⁄4 cup canola oil
• 1  teaspoon vanilla extract
• 1 1⁄2 cups  diced pineapple chunks (blotted dry and coarsely chopped)
• 1⁄4 cup pecans

Directions

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.