Pineapple Coffee Cake

Name: Pineapple Coffee Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 cake, 8 serving(s)
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

(7)

Recipe by weekend cooker

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

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READY IN: 1hr 10mins

SERVES: 8

YIELD: 1 cake

UNITS: US

INGREDIENTS

Nutrition

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

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

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